Swiss Chard Stew with Potato and Tomato, Grandma's Style

Recipe for Swiss Chard Stew with Potato and Tomato, Grandma's Style

Hello! We're going to prepare a dish that hugs the soul. This Swiss chard stew with potato and tomato, grandma's style is the perfect definition of comfort food: economical, full of nutrients, and with that homemade flavor that transports us to childhood. It's ideal for treating the family with simple ingredients that transform into a delicious experience.

Preparation time

Before turning on the stove, it's important to know how long this delicious traditional recipe. It's a fairly quick dish, perfect for those days when we want to eat well without spending hours in the kitchen.

• Preparation: 13 minutes
• Cooking: 25 minutes
• Total: 38 minutes
• Servings: 3 people
• Difficulty: Easy

Ingredients

To achieve that authentic homemade flavor, we need fresh ingredients. Here's the exact list to recreate this Mexican dish just as grandma used to make it. Remember to respect the quantities to maintain the balance of flavors.

• 1/2 kilo of Swiss chard
• 1/2 kilo of potatoes
• 2 red bell peppers
• 3 cloves of garlic
• 3 tablespoons of onion
• 4 tablespoons oil
• 1 cup of hot water
• 1 pinch of salt
• Chopped parsley (for serving)

Substitutions: If you don't have fresh red peppers, you can use canned bell pepper, although the flavor will be slightly sweeter. If you don't have white onion, purple works well. For potatoes, any variety that doesn't fall apart too quickly will do, although white potato is ideal for its texture. If you have leftover potatoes and want to try something different another day, the rustic potato salad is an excellent option to make the most of this ingredient.

Utensils we will use

You don't need sophisticated equipment for this stew. With your kitchen basics, it's enough to prepare these vegetables stewed.

• Large pan with lid (or a wide pot)
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cup
• Peeler (optional, if you prefer potatoes without skin)

Preparation

Follow this step-by-step guide so your stew is just right. The key is the cooking order to respect the textures of each ingredient.

1. Vegetable preparation (Mise en place)

   First is hygiene and cutting. Thoroughly wash the Swiss chard under the tap to remove any soil residue. Dry them a little and cut them into uniform strips or pieces. Wash, peel (if desired) and cut the potato into medium cubes, trying to make them the same size so they cook evenly. Finely chop the garlic cloves and onion. Cut the red peppers into strips or small cubes according to your preference.

2. Aromatic sofrito

   Place our large pan over medium heat and warm the 4 tablespoons of oil. First, add the chopped garlic. Sauté it gently, stirring constantly to prevent it from burning, as burnt garlic makes the stew bitter. Next, add the chopped onion and cook until it looks transparent and tender. This step is fundamental to create the flavor base of the stew.

3. Incorporation of the bell pepper

   Add the strips of red bell pepper to the onion and garlic mixture. Sauté everything together for a few minutes. We want the peppers to soften slightly and release their sweet and characteristic aroma, which will mix with the rest of the ingredients.

4. Initial cooking of the potatoes

   We introduce the potato cubes into the pan. We fry the potatoes together with the sofrito for a few minutes, stirring occasionally. The goal here is not to cook them completely, but to sear them and get them lightly browned on the surface. This provides a delicious texture and prevents them from falling apart later with the liquid.

5. Combining the Swiss chard and slow cooking

   We add the Swiss chard chopped into the pan. At first it will seem like a lot of volume, but they will reduce quickly. We mix everything homogeneously to integrate the flavors. We pour the cup of hot water (enough to cover the mixture or generate steam). We cover the pan and reduce the heat to low (simmer). Let it cook for approximately 20 minutes.

To finish and serve

After the time, we uncover and check that the potatoes are tender when pricked with a fork and that the chard has wilted correctly but still retains an appetizing color. It's time to taste and season with a pinch of salt to taste. If you feel it lacks a characteristic touch of acidity from the tomato, you can correct the seasoning. Remove from heat. To plate, serve a generous portion in a deep or shallow dish and sprinkle fresh chopped parsley on top for color and freshness. This dish goes wonderfully accompanied by warm tortillas or a little white rice.

Nutritional Information

This dish is an excellent balanced option. Here are the estimated values per serving for you to consider its contribution to your daily diet.

• Calories: 210 kcal
• Proteins: 5 g
• Fats: 9 g
• Carbohydrates: 28 g
• Fiber: 6 g

Note: Values are approximate estimates per serving and may vary depending on the size of the vegetables and the exact amount of oil used.

5 keys to make it perfect

Although it is a simple recipe, these small details make the difference between a normal stew and a spectacular one in the grandma's style.

1. The freshness of the chard: Make sure the chard leaves are firm and a vibrant green. If they are yellowish or wilted, the final flavor will be less vibrant. Remove very thick stems or chop them finer so they cook at the same time as the leaves.

2. The potato cut: Cutting potatoes into uniform cubes is vital. If you have very large pieces and very small ones, some will be raw and others will turn to mush. A bite-sized (approx. 2 cm) is ideal.

3. Don't drown the stew: Add just enough hot water. We don't want a soup, but a stew with its sauce. Chard releases its own water, so the indicated cup is usually enough. If you like it drier, uncover for the last 5 minutes.

4. The garlic point: Garlic burns in seconds. Watch it very closely at the beginning. If it burns, it's better to start over, as it will infuse the entire dish with a bitter taste that is difficult to correct.

5. Resting: Like many stews, this one tastes even better if you let it rest for about 10 or 15 minutes before serving. This allows the flavors to settle and the potato to better absorb the broth from the peppers and garlic.

When is it ideal to enjoy it?

This swiss chard stew is incredibly versatile. It's perfect for a mid-week family lunch when you're looking for something nutritious and comforting. It's also an excellent option for «Meatless Mondays,» as it's a vegetarian dish that leaves everyone satisfied thanks to the fiber and carbohydrates from the potato. Its homemade flavor makes it ideal for those cold or rainy days when the body craves warm and hearty food, evoking the warmth of home, almost as traditional in feeling as a Traditional Puebla Chile en nogada, but much more everyday and simple.

Comparison table

Sometimes we can confuse this stew with other similar preparations. Here I show you how our main recipe differs from other popular options.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this stew turned out for you. Did you add your own personal touch? Perhaps a little cheese at the end or served it with a spicy sauce? Leave your comment and share your own tips to enrich this community recipe!

Culinary glossary

So you don't get lost in the kitchen, here are some terms we used today:

Sauté

To cook a food over low or medium heat in a little oil, so that it releases its flavor and softens without browning excessively.

Wilt

To cook leafy greens (like chard) briefly until they lose their stiffness and volume due to heat.

Tender

Cooking point where the food (in this case, the potato) can be easily pierced with a fork, but does not fall apart.

Seal

Quickly cook the surface of a food over high heat to create a golden crust that retains juices or maintains shape.

Mise en place

French term meaning «everything in its place.» It refers to having all ingredients washed, cut, and measured before starting to cook.