3 medium potatoes, peeled and cut in 1 inch chunks
⅓ cup olive oil
5 plump cloves garlic, thinly sliced
1 bunch chard, tough center stalk removed, greens cut into ½ inch wide strips
Salt to taste
1-2 teaspoons smoked paprika
1. Boil the potatoes in salted water until tender, about 6 minutes. Drain and set aside.
2. Combine olive oil and garlic in a large pot and place over medium-high heat. After about 2 minutes, the garlic should be soft (but not yet browned) and the oil should be very fragrant. Add the potatoes and cook, stirring a couple of times, until the potatoes start to turn golden around the edges, 5-7 minutes.
3. Add half of the Swiss chard, sprinkle with salt and smoked paprika, and toss with the potatoes. Add the remaining chard, season with salt, toss. Cook until the greens have wilted, 3-4 minutes.
4. Taste and season with additional salt and smoked paprika, if needed, and freshly ground black pepper. Serve hot or at room temperature.