Early‑Summer Chard & New Potato Frying Pan Dish

A simple, comforting recipe that celebrates the very start of summer on the veg patch.

Early June is that in‑between moment in the garden — the last of the overwintered crops are hanging on, the first new potatoes are ready to lift, and the chard is just starting to think about bolting. This quick frying‑pan dish is a brilliant way to use both while they’re at their best.

It’s one of those meals that tastes like the garden: soft new potatoes, wilted chard, a bit of garlic, and a squeeze of lemon to brighten everything up. It works as a side dish or a light lunch on its own.

Ingredients (Serves 2–3)

  • 400g new potatoes, scrubbed and halved
  • A large handful of chard (stems and leaves), roughly chopped
  • 1 small onion, sliced
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • A knob of butter
  • Salt and pepper
  • ½ lemon (juice only)
  • Optional: chilli flakes or grated hard cheese

Method

  1. Boil the potatoes in salted water for 10–12 minutes until just tender. Drain and set aside.
  2. Heat the olive oil in a large frying pan and gently cook the onion for 5 minutes until soft.
  3. Add the garlic and cook for another minute.
  4. Tip in the potatoes and let them crisp slightly in the pan for 3–4 minutes.
  5. Add the chard stems first, cooking for 2 minutes, then add the leaves and let them wilt down.
  6. Finish with butter, a squeeze of lemon, and season well with salt and pepper.
  7. Serve warm, with chilli flakes or cheese if you fancy it.

Notes

  • Works beautifully with spinach, kale, or beet greens.
  • Add cooked bacon or chickpeas to turn it into a full meal.
  • Leftovers make a great filling for an omelette or frittata.

The post Early‑Summer Chard & New Potato Frying Pan Dish appeared first on The Veg Grower Podcast.



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