Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 bunch (approx. 250g) Swiss chard, stalks finely diced and leaves roughly chopped
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups (950ml) vegetable broth, low sodium
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup heavy cream
  • 1 tbsp fresh lemon juice
  • ¼ cup freshly grated Parmesan cheese

Instructions:

  1. Heat the olive oil and butter in a Dutch oven over medium heat until the butter foams.
  2. Add the diced onion and the reserved Swiss chard stalks. Sauté for 5–7 minutes until the onions are translucent and the stalks have softened.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Add the cubed potatoes, dried thyme, salt, and black pepper. Stir to coat the potatoes in the fat.
  5. Pour in the vegetable broth and add the bay leaf. Bring to a simmer and cook until potatoes are tender.
  6. Using a potato masher or wooden spoon, partially crush a few of the cooked potatoes directly in the pot to release natural starches for thickening.
  7. Stir in the chopped Swiss chard leaves and cook for 2-3 minutes until just wilted to preserve their vibrant color.
  8. Stir in the heavy cream and fresh lemon juice to brighten the flavor and neutralize bitterness.
  9. Remove the bay leaf and serve hot, garnished with freshly grated Parmesan cheese.