Easiest Way to Cook Perfect Warm potato and chard salad

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Once boiled, let them cool and slice them. While the potatoes boil prepare the vegetables. Cut the onion. (You may sub. with shallot or scallions.). You can have Warm potato and chard salad using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Warm potato and chard salad

1. It's 6 of baby potatoes.
2. You need 1 cup of chard, stems and leaves separated and chopped.
3. Prepare 1 of pepper, (green, red, yellow, whichever you prefer :).
4. You need 1 of spring onion, thinly chopped.
5. Prepare 3 of garlic cloves, minced.
6. You need 2 tbsp of dry white wine.
7. It's 1 of salt and pepper to taste.
8. Prepare 2 tbsp of evoo.
9. Prepare 1 dash of red hot pepper flakes (optional).
10. You need of Garnish.
11. Prepare 1 tsp of chopped parsley.
12. You need 1 of some shaved parmiggiano.
13. It's 1 tsp of linseeds (or pumpkin seeds).

Mince the garlic and prepare the chard. (I found time to take all these photos :)). In a pan heat the evoo with the hot. Warm potato and chard salad afrora m. To prepare the salad, first wash, and prep the veggies.

Warm potato and chard salad instructions

1. First boil the potatoes. I added some dry thyme to the water..
2. Once boiled, let them cool and slice them..
3. While the potatoes boil prepare the vegetables. Cut the onion. (You may sub. with shallot or scallions.).
4. Then dice the pepper. Mince the garlic and prepare the chard. (I found time to take all these photos :)).
5. In a pan heat the evoo with the hot pepper flakes in it. Then add the potatoes. Let them brown a little, 6-8 minutes..
6. Then add the pepper and the chard stems. Let them sweat for 5-6 minutes. Afterwards, add the chard leaves, spring onion and garlic. After 1 min. add the wine. Salt and pepper to taste..
7. Place on a plate. Garnish with parsley, parmiggiano and linseeds. Enjoy!.

Place the potatoes in a steamer. While the potatoes are steaming, prep the chard by removing the stems and stacking the leaves - biggest on the bottom and going smaller in size from there. Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes. Drain the water and set the potatoes aside.