I couldn't take a full ingredient photo because my hubby and I were both cooking in our small kitchen. But this is what he was making (caught this morning) so it's all good:
- 1 pound small potatoes of your choice, scrubbed
- 3 cloves of garlic, finely chopped
- 1 tablespoon olive oil
- 1 bunch chard, stems removed
- 1 cup vegetable or chicken broth
- 1 tablespoon freshly squeezed lemon juice
- kosher salt
- freshly ground black pepper
I cut some steps out from the original recipe - just chop your chard pretty small and save yourself a food processor or blender cleaning!
Heat the olive oil over med heat and add the garlic for 30-60 seconds, until fragrant but not browning. Add the chicken broth, chard and lemon. The original recipe does not cook this down - you need to cook this down or you'll have soup. Cook on medium until the broth is reduced to about 1/3 the original amount. Add the potatoes (and butter if you're using). Continue to cook over medium heat until most of the liquid is gone and the potatoes are hot. Adjust salt and pepper to taste.
RP Servings: 3-4
RATING: 3.5 stars with butter
Without the butter these wouldn't be nearly as good. They're a good solid way to get greens in with people who may not like them (you really don't taste the chard). It's a good one for the rotation, but not better than the couple of ways I usually make new potatoes.