Bietola e Patate (Swiss Chard and Potatoes) | James Beard Foundation
This simply prepared duo of Swiss chard and baking potatoes makes for a satisfying side dish.
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Cooking tools:
- Potato masher
- Stockpot
- Saute pan
- Colander
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Skillet
- Spatula
Ingredients
- 4 quarts water
- Salt for the water
- 3 medium-sized Idaho baking potatoes, peeled and quartered crosswise
- 2 pounds Swiss chard, cleaned and cut into 1/2-inch strips
- 1/4 cup extra virgin olive oil, divided
- 4 garlic cloves, crushed
- Salt
- freshly ground black pepper
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