Adventures in Rabbit Food: Potato-Swiss Chard Toss

Hello, Dear Readers!  Happy Wednesday!  Today I am going to regale you with a a delicious and shockingly simple recipe for an awesome summer salad that would be great for your cookouts!

Last fall I made the decision to become a strict ovo-lacto vegetarian (no meat or fish, but dairy and eggs are okay, preferably if they are cruelty-free and organic).  I am also trying this summer to cook/prepare more food from scratch--I even purchased a Ms. Bento to put my home-cooked lunches in (plus, I love compartments and when my food doesn't touch!).  My new Vegetarian Times Fast & Easy cookbook is an awesome source for fast & easy recipes, and some of them are even vegan!  (Cooking vegan is actually lots easier because you don't have to fuss with milk or eggs or cheese!)

So last night I made an awesome Potato-Swiss Chard Toss, which is basically a super-easy awesome potato salad.  And it's freaking! delicious! And vegan!

So here's what you'll need:
-3/4 lb to 1 lb fingerling potatoes (If you like potatoes more, I would say go with 1 lb)
-At least 1 lb swiss chard (You are going to sautee this and it gets really tiny so if you like more greens, add another 1/2 lb)
-2 cloves garlic
-1 tbsp olive oil
-1 tbsp balsamic vinegar
-salt and pepper to taste

Here's the prep work you should do before you cook: (I find it annoying that they just throw this in with the ingredient list...wrongola! This is part of the cooking bit! Blergh!)
-Wash the potatoes and cut them into bite-sized pieces.
-Wash the swiss chard (well!) and de-stem them and then cut/tear them into small strips. If you are a fast worker, you might be able to do this while the potatoes are cooking.
-De-shell the garlic (or whatever it is you do to get that outer peely bit off) and mince it.

Okay!  Time to cook!

-Put the potatoes in a cooking pot and cover them with water.  Add salt if you want.
-Put the potatoes to boil, and then once they boil, reduce heat to low and cook another 5-7 minutes or until they are soft. Drain and set aside.
-In a big skillet over medium heat, heat up the olive oil.
-Cook the garlic for about 30 seconds, making sure to keep stirring the garlic so it won't burn.
-Add the swiss chard and potatoes and cover.  Cook for about 5 minutes (or until the chard is fully wilted), stirring occasionally.
-Remove from heat and put in your serving bowl.  Add the balsamic vinegar, salt and pepper to taste.

The recipe says serve warm, but I had it cold today for lunch and it tasted great!  And that's it!  It's soooo easy!  The prep work and actual cook time are what takes up the most time, and you don't have to hover over the stove every second.  Oh, and it makes enough salad-sized portions for four hungry eaters.  Yay, potatoes!

PS. You might get the added bonus of pink potatoes if your swiss chard stems/veins are pink. What a weird twist to this fun salad!