Recipe:
- Prepare the vegetables: Start by cutting the chard into 5 cm pieces, making sure to remove the ends. Peel and cut the potatoes into small cubes, ideally smaller than those shown in the video.
- Boil the potatoes: Fill a pot with 1 liter of water, turn the heat to high, and add the potatoes along with 2-3 pinches of salt. Close the lid and let it boil.
- Add the chard: After 15 minutes, add the chard to the boiling water. Press the vegetables down so they cook evenly. Let the chard and potatoes boil for another 10 minutes on low heat.
- Prepare the garlic: Meanwhile, peel the garlic but leave it whole. You won’t need to chop it.
- Drain the vegetables: Once the 10 minutes are up, drain the water from the pot.
- Cook the garlic and optional anchovy: In the same pot, add a generous amount of olive oil and the whole garlic clove. Cook on low heat for 2 minutes. If you like, add an anchovy at this point for extra flavor, and cook for 1 more minute.
- Combine and crush: Add the cooked vegetables back into the pot. Season with salt and pepper. Use a spatula to crush the chard and potatoes for about 1 minute, while adding more olive oil for flavor.
- Finish and serve: Add a final drizzle of olive oil for enhanced taste, and your dish is ready. It’s a healthy and flavorful side dish, prepared in just 25 minutes.