A few weeks ago we were getting a lot of Swiss chard from our CSA, as well as potatoes, onions and garlic. I used this recipe to deal with the abundance of the chard.
Feeds 4
6-8 small red potatoes (you could easily use yellow or fingerling)
3-4 cups of Swiss chard cut chiffonade
1 Tbsp. chopped rosemary, leaves only (fresh from the herb garden is best)
4-6 cloves garlic (left whole)
1 Tbsp. olive oil
salt and pepper to taste
Heat the olive oil in a large non-stick skillet
Wash and cut the potatoes in to approximately 1 inch cubes.
Cook the potatoes and the whole garlic cloves in the hot oil for 10 minutes or so until the potatoes are softened and they are getting a nice brown on the outside.
Sprinkle the salt on the potatoes while they are cooking.
Once the potatoes are nice and brown and soft, remove the garlic cloves. You can dispose of all but two of the cloves. Smash and finely chop the two remaining cloves and add back into the potatoes. Add the rosemary. Cook a few minutes longer.
Add the Swiss chard and stir, cooking only a few minutes just until the chard starts to wilt. Add salt and pepper to taste.
You could use basil, thyme or any herb you prefer rather than the rosemary.
* This recipe borrows heavily from one I found at Flatbush Farm Share
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