Swiss Chard Recipe With Potatoes Food

SWISS CHARD

Steps:

• Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
• Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
• Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

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.

POTATO AND SWISS CHARD GRATIN

Steps:

• Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
• In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
• Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
• Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.

MASHED POTATOES AND SWISS CHARD

Steps:

• Wash, skin (optional) and chop the potatoes.
• Start boiling the potatoes.
• Once the potatoes are halfway done add the swiss chard leaves. You can use more than a single bunch.
• Once the potatoes and swiss chard is done drain the water out. You can keep the water for another use (ie. soup).
• Mash the potatoes and swiss chard.
• Add milk and butter (basically your normal mashed potatoes).

SAVORY SWISS CHARD WITH PORK CHOPS AND POTATOES

Steps:

• Casserole -- First remove the pork chops from the refrigerator and let them come to room temperature. Brush well with 1 tablespoon olive oil and then season well with salt, pepper and paprika on both sides.
• Next, spray the casserole dish with a non stick spray and add the swiss chard and top with the sliced onions. Add some salt and pepper and drizzle with olive oil (1 tablespoon). Lightly toss. Then top with the chicken broth and the 4 pork chops.
• NOTE: If you want you could pan sear the pork chops first if you want as one reviewer mentioned, but I don't. But if would give a nice color to the chops if you prefer.
• Cheese -- Sprinkle the cheeses on top of the swiss chard and onions, around the pork chops.
• Potatoes -- In a small bowl add the potatoes, remaining olive oil, salt, pepper and dried thyme and then add them on top of the swiss chard and cheese around the pork chops.
• Bake -- 400 degrees for 20-30 minutes until the chops are done.
• Garnish -- I love to put a good balsamic vinegar on the table so each person can just drizzle a little on if they want. For me the flavor is amazing.
• Just Enjoy!