Swiss Chard and Potatoes
Side dish. Feeds about 6 to 8 depending on the other foods being served. You can cut the recipe in half or add fewer potatoes if you want the Swiss Chard to be the main ingredient. Try using less salt, then taste the potatoes to see if you need to add more.
- 1 Tbl kosher salt, plus more for the pot
- 2 pounds large russet potatoes, peeled
- 2 bunches Swiss Chard (about 2 lbs.) trimmed and coarsely shredded
- 6 garlic cloves, peeled and crushed
- 1/3 cup plus 3 Tbl olive oil
- 2 Tbl unsalted butter
- 1/2 cup almonds, toasted
Fill a large pot with cold salted water and add the peeled potatoes. Cook the potatoes halfway through, about 15 to 20 minutes. Add the shredded chard and cook until the leaves are very tender. When the potatoes are soft enough to mash and the chard is cooked thoroughly, drain well in a colander.
Wipe out the pot, pour in 1/3 cup of olive oil and add the crushed garlic. Cook until the garlic is light golden brown. Add the butter and let it melt, then add the drained potatoes and chard. Drizzle with the remaining 3 Tbl olive oil and season with 1 Tbl salt. Mix together.
Mash with a potato masher or fork but not completely. If necessary, let everything cook to remove any excess liquid, stir in the toasted almonds, and serve hot.
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