Swiss Chard and Potatoes

Name: Swiss Chard and Potatoes
Yield: serves 6
Ingredients: 1 tablespoon kosher salt, plus more for the pot; 2 pounds large russet potatoes, peeled; 2 bunches Swiss chard (about 2 pounds), trimmed (see note) and coarsely shredded; 1/3 cup plus 3 tablespoons extra-virgin olive oil; 6 garlic cloves, crushed and peeled; 2 tablespoons unsalted butter; 1/2 cup sliced almonds, toasted

December 14, 2011

I grew up on Swiss chard, but in the United States it has only become a popular part of the leafy-vegetables section in markets during the last ten years. I love the vegetable: I love cooking with it and using it in soups, as well as in pastas, risottos, and fish dishes. To me, everything is good when served with Swiss chard. This simple dish is a family recipe my grandmother made for us, and it is still a favorite at our table. The children love it as well.

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