Garlicky hunks of potato are mixed with wilted Swiss chard in this quick Croatian side dish, a great accompaniment to grilled fish. This recipe first appeared in our April 2014 issue with Brendan Francis Newnam's story Splendor of the Isles.
- 1 lb. Yukon gold potatoes, peeled and cut into 1″ pieces
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup olive oil
- 6 cloves garlic, thinly sliced
- 1 lb. Swiss chard, tough stems removed, tender stems and leaves torn into 2″ pieces