Lidias Swiss Chard Potatoes Recipes
SWISS CHARD AND POTATOES
Steps:
- Fill a large pot with cold salted water, and add the whole peeled potatoes. Bring to a simmer, and cook the potatoes about halfway, about 15 minutes. Add the shredded chard, and cook until the leaves are very tender, 15 minutes or more, depending on the size. Drain well in a colander.
- Wipe out the pot, and return it to the stovetop. Pour 1/3 cup of the olive oil and the crushed garlic into the pot set over medium heat. Cook until the garlic is light golden, about 3 to 4 minutes. Slice in the butter; once it has melted, add the drained potatoes and chard. Drizzle with the remaining 3 tablespoons olive oil, and season with 1 tablespoon salt. Mash coarsely with a potato masher. Let cook a few minutes to remove any excess liquid, stir in the almonds, and serve hot.
- note
- If you buy young Swiss chard, cook the stems and leaves all at the same time. If you buy Swiss chard with larger leaves and stalks, trim the stems from the leaves and cook them for 10 minutes before adding the leaves.
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- Trim the ends from the stems of the chard leaves. Cut off and discard any wilted or yellow parts of the leaves. Strip the stems from the leaves, and cut the stems into 1/2-inch lengths. Cut the leaves in half lengthwise, then crosswise into 1/2-inch strips. Wash the leaf and stem pieces thoroughly; then drain them well.
- Bring 4 quarts water to a boil in a large pot. Add the potatoes, and cook until almost tender, about 15 minutes. Add the Swiss chard, and cook until the vegetables are tender, an additional 10-15 minutes. Drain well.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook just until it begins to turn golden, about 1 minute. Add the Swiss chard and potatoes, and season them lightly with salt and pepper. Cook, stirring and smashing the potatoes, until the liquid is evaporated and the potatoes are coarsely mashed. If the potatoes begin to brown, adjust the level of heat to medium low and continue stirring. Add the remaining 2 tablespoons olive oil, season to taste with salt and pepper, stir, remove garlic and serve hot.
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