For the chard:
Wash a big bundle of Swiss or Rainbow chard and cut off about a half inch of the ends of the stalks.
Melt about a tablespoon of coconut oil in a wok or large pan while you coarsely chop the whole leaf (green and stalks).
Toss them into the wok and cook them down around medium heat.
They will drastically reduce! I like to add some salt and pepper and a dash of sesame oil when they are about half the size you started with.
Cook them down until most of the water they release is evaporated.
Done! Chard is a super easy, delicious, and healthy vegetable.
For the potatoes:
Preheat oven to 400.
I like to cook big servings ahead of time, so I took 6 medium-sized Yukon Gold potatoes, washed and cut them into wedges. That many potatoes should be at least 3 servings as a side dish.
Spread them out on a baking sheet, drizzle olive oil and either lime juice or vinegar of your choice over the top. Salt and pepper them to taste. I also like to add dried chili flakes or Italian seasoning, depending on what type of acid I’ve used on them.
Bake them for about 35 minutes, or until they are your preferred potato consistency. Turn them at least once so they cook evenly.
Cool completely to let resistant starch develop (it works well to cook them the day before and put them in the fridge over night.) You can reheat them when you’re ready to serve.
The benefit of resistant starch is that it reduces blood sugar release rate, AKA glycemic index of the food. This means you won’t get as big of a blood sugar spike as you would with normal potatoes. It also feeds beneficial gut bacteria too!
These are both great sides along with steak or salmon!