Monday, 24 October 2016

Potatoes with Swiss Chard or Kale

I used Pink Fir Apple potatoes for this; they worked very well. Any good potato amenable to sautéing will be fine, though.  If I had used kale, I would have chopped it a bit finer than I did the Swiss chard.

This was simple but very nice. Serve it with a simply cooked piece of chicken or fish, or pork chops, or really any kind of meat. If you prefer a vegetarian meal, it would be fine with poached eggs or an omelet. 

4 servings
30 minutes prep time

Potatoes with Swiss Chard or Kale

450 grams (1 pound) potatoes, cut into small slices
4 cups coarsely shredded Swiss chard or kale
2 or 3 shallots
2 or 3 cloves of garlic
1 tablespoon bacon fat or mild vegetable oil
salt & freshly ground black pepper to taste
1 tablespoon apple cider or balsamic vinegar

Wash and trim the potatoes, and cut them into bite-sized slices. Put them in a pot with water to cover, and boil them for 5 to 7 minutes. Drain well.

Wash, trim and chop the Swiss chard or kale, discarding any tough stems and bad spots. Peel and chop the shallots. Peel and mince the garlic.

Heat the bacon fat or oil in a large skillet and cook the drained potatoes until lightly browned all over, stirring occasionally; this will take about 10 minutes. Add the shallots and continue cooking and stirring until they to are softened and slightly browned. Add the garlic, and stir for a minute or two more. Season with the salt and pepper.

Add the Swiss chard or kale, and mix it in well. Add the vinegar, and if you are using kale a tablespoon or two of water to help it cook down. Once the greens are wilted  in and cooked to your liking, remove everything to a serving dish.

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