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Old 06-07-2008, 08:00 PM   #1
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Swiss Chard and Potatoes Recipe TNT

We're members of a CSA again this year so I'm being forced (in a really good way!) to cook with some veggies that I normally wouldn't buy. This past week's box included a large bunch of swiss chard, something I haven't worked with much at all. This turned out wonderfully!

Swiss Chard and Potaotes

1 bunch red or green Swiss chard, stems removed, rinsed and chopped fine
1 bunch scallions, finely sliced
4 cloves garlic, minced
3 c thinly sliced boiled potatoes
2 c shredded cheddar cheese

Heat 2 Tbsp olive oil in large skillet. Add onion and garlic and cook until veggies are soft. Add chopped Swiss chard and stir until it wilts, then cover pan and let it steam for another 5 minutes or so.

Spray a 9x13" baking dish with non-stick spray and cover bottom with 1/2 of the chard mix. Cover the mixture with half of the potatoes and top the potatoes with 1/2 of the cheese. repeat the 3 layers, finishing w/ the cheese.

Bake at 350 until golden and bubbly.

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Old 06-08-2008, 12:16 AM   #2
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Here's another idea, if you have more chard left: Cut it up roughly, heat some olive oil and chopped garlic in a saute pan, saute the chard, add S&P to taste, and finish with a drizzle of balsamic vinegar.
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Old 06-08-2008, 12:19 AM   #3
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Sounds good. I always like to have different recipes for swiss chard as I try to eat it on a regular basis, since it is quite healthy.
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Old 06-08-2008, 11:32 AM   #4
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I love swiss chard and kale I have cooked it alot. You can do kale and chard as you would any cooked spinach recipe. Great in soups as well.
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Old 06-08-2008, 11:51 AM   #5
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Wow, that sounds fabulous, PA!

Copied and saved - thanks!

What do think of the idea of mixing it all together, including the cheese, then baking, instead of layers?

Lee
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Old 06-09-2008, 07:28 PM   #6
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Quote:
Originally Posted by QSis View Post
What do think of the idea of mixing it all together, including the cheese, then baking, instead of layers?

Lee
I think it would work fine. Mine ended up getting pretty mixed together when we served it. But baked this way, it reminded me a lot of potatoes au gratin. You could probably even used those fresh diced or shredded refrigerated potatoes that you find in the coolers at the grocery store.
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