To make Herbed Chard Garlic Smash, you first have to boil potatoes for potato salad and forget what you are doing so that they are too soft for potato salad.
Next. Panic because people will be here soon for your cookout and you just messed up the only carby side and the store is too far away for supplies.
Finally, settle on what you CAN cook with what you have, which in this case means a potato smash or soup and it is way too hot for soup. Be creative!
Ingredients
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Potatoes (Any kind will do)
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Swiss chard stems, diced
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Garlic powder (or you can be fancy and saute up some fresh diced garlic in butter
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Italian herbs or toasted herbs from your garden
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Butter (enough to get the “right” consistency)
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Milk (Enough to get the right consistency)
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Salt and pepper
DIRECTIONS
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Boil the potatoes in salted water until they are very soft—too soft for salad but perfect for mashing.
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While the potatoes are boiling, sauté the chard stems in butter until tender. Add garlic toward the end if using fresh.
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Once the potatoes are done, drain them and return to the pot.
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Pour the butter (and sautéed garlic if using) from the chard pan into the potatoes. but keep the chard til the end.
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Add herbs, salt, and pepper to taste, then mash and add a little milk until you reach your desired texture.
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Fold in the sautéed chard stems.
Serve hot or cold. If you pre-make this dish, it reheats easily in the oven—covered at 350°F until warm.
Top with cheese and a sprinkle of diced, toasted oregano if you are feeling fancy.
PRESERVEIT!
This dish is a great way to use up summer chard stems and can be frozen for winter. Just freeze, label and store. When ready to serve, thaw overnight (or longer if it takes longer) and bake at 350°F until heated through.