Mish Mash
I don't think I have ever met anyone who doesn't love mashed potatoes. What's not to love? They are creamy, buttery, warm, melt-in-your-mouth goodness.
Sure, they are carbohydrates, but what if I told you that a potato has more potassium than a banana? It's true. Potatoes are also a good source of iron and have 3 grams of protein. Until you slather them in butter, they are void of fat and cholesterol. Eat the crispy skins and you're getting about 2 grams of good fiber.
So, see, potatoes are our friends!
Though if you still want to walk the straight and narrow, choose the Yukon Golds since they have the least amount of starch. And add in some greens and you've got a perfect side dish.
I saw Lidia Bastianich prepare this last week on the Today Show and thought it quite serendipitous as I was trying to think of something new to make with my Swiss chard from Markley Family Farm. Thanks, Becky and BJ!
I can only eat sauteed greens so often as they do get a bit boring, wouldn't you agree? Occasionaly, I just need to jazz up my greens and turn them into something completely unique.
And this is it. It's totally different, easy to make, basically it's two sides in one, tastes and looks fabulous and is quite a creative way to get your family to eat more greens.
No one is going to pass up mashed potatoes. Even if they do have Swiss chard in them!
Buen provecho!
Mashed Potatoes with Swiss Chard
The Cowgirl Gourmet (http://www.thecowgirlgourmet.blogspot.com/) adapted this recipe from Lidia Bastianich's cooking demo on the Today Show (Thursday, Jan. 26, 2011)
I think this is a great way to get more greens onto the table and into your family. No one is going to pass up mashed potatoes. Even if they do have Swiss chard in them.
Print recipe
3 medium-size Idaho (baking, russet) potatoes, washed well and cut cross-wise into 8 pieces (first quarter the potatoes and then cut them in half)
1 bunch of Swiss chard
1/4 cup extra virgin olive oil
4 garlic cloves, crushed
Kosher salt and freshly ground black pepper
Fill a large pot with water and bring to a boil. When water is nearly boiling, add 1 Tablespoon of Kosher salt and stir well. Once the water boils, add the potatoes and cook for 10 minutes.
While the potatoes are cooking, trim the ends from the Swiss chard. Cut off and discard any wilted, yellow or not perfect-looking leaves. Strip the stems from the leaves and cut the leaves into 1/2-inch slices and then cut the leaves lengthwise in half. Wash the leaves thoroughly and allow to drain well.
Add the Swiss chard and cook until the potatoes are very tender, about another 5-8 minutes. Drain in a colander.
In a large skillet, heat 2 Tablespoons of the olive oil over medium heat. Add the garlic and cook just until it begins to brown, about 1 minute or so. Add the well drained Swiss chard and potatoes and season them lightly with salt and pepper. Cook, stirring and mashing the potatoes, until any liquid has evaporated and the potatoes are coarsely mashed. If the potatoes begin to brown, lower the heat to medium-low.
When the potatoes are cooked through and everything is hot, add the remaining 2 Tablespoons of olive oil, season to taste with more salt and pepper and serve immediately.
(Full disclosure: For good measure, I added a dollop of butter on top and suggest you do the same.)
Sure, they are carbohydrates, but what if I told you that a potato has more potassium than a banana? It's true. Potatoes are also a good source of iron and have 3 grams of protein. Until you slather them in butter, they are void of fat and cholesterol. Eat the crispy skins and you're getting about 2 grams of good fiber.
So, see, potatoes are our friends!
Though if you still want to walk the straight and narrow, choose the Yukon Golds since they have the least amount of starch. And add in some greens and you've got a perfect side dish.
I saw Lidia Bastianich prepare this last week on the Today Show and thought it quite serendipitous as I was trying to think of something new to make with my Swiss chard from Markley Family Farm. Thanks, Becky and BJ!
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| Gorgeous Swiss chard from Markey Family Farm at the New Braunfels Farm to Market |
I can only eat sauteed greens so often as they do get a bit boring, wouldn't you agree? Occasionaly, I just need to jazz up my greens and turn them into something completely unique.
And this is it. It's totally different, easy to make, basically it's two sides in one, tastes and looks fabulous and is quite a creative way to get your family to eat more greens.
No one is going to pass up mashed potatoes. Even if they do have Swiss chard in them!
Buen provecho!
Mashed Potatoes with Swiss Chard
The Cowgirl Gourmet (http://www.thecowgirlgourmet.blogspot.com/) adapted this recipe from Lidia Bastianich's cooking demo on the Today Show (Thursday, Jan. 26, 2011)
I think this is a great way to get more greens onto the table and into your family. No one is going to pass up mashed potatoes. Even if they do have Swiss chard in them.
Print recipe
3 medium-size Idaho (baking, russet) potatoes, washed well and cut cross-wise into 8 pieces (first quarter the potatoes and then cut them in half)
1 bunch of Swiss chard
1/4 cup extra virgin olive oil
4 garlic cloves, crushed
Kosher salt and freshly ground black pepper
Fill a large pot with water and bring to a boil. When water is nearly boiling, add 1 Tablespoon of Kosher salt and stir well. Once the water boils, add the potatoes and cook for 10 minutes.
While the potatoes are cooking, trim the ends from the Swiss chard. Cut off and discard any wilted, yellow or not perfect-looking leaves. Strip the stems from the leaves and cut the leaves into 1/2-inch slices and then cut the leaves lengthwise in half. Wash the leaves thoroughly and allow to drain well.
Add the Swiss chard and cook until the potatoes are very tender, about another 5-8 minutes. Drain in a colander.
In a large skillet, heat 2 Tablespoons of the olive oil over medium heat. Add the garlic and cook just until it begins to brown, about 1 minute or so. Add the well drained Swiss chard and potatoes and season them lightly with salt and pepper. Cook, stirring and mashing the potatoes, until any liquid has evaporated and the potatoes are coarsely mashed. If the potatoes begin to brown, lower the heat to medium-low.
When the potatoes are cooked through and everything is hot, add the remaining 2 Tablespoons of olive oil, season to taste with more salt and pepper and serve immediately.
(Full disclosure: For good measure, I added a dollop of butter on top and suggest you do the same.)
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