Lidias Swiss Chard Potatoes Recipes
SWISS CHARD AND POTATO ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the enchiladas filling: Strip the leaves from the stems of the Swiss chard, and chop the leaves and coarsely slice the stems; and set aside.
- In a large skillet over medium high heat, heat the 2 tablespoons oil. Add the potatoes and cook until golden brown and tender, about 8 minutes. Season with 1/4 teaspoon of the salt, and pepper, to taste. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate. Add the onions and garlic, and cook until translucent, about 4 minutes. Add the Swiss chard stems, cook until softened, about 4 minutes. Add the leaves, and remaining salt and pepper, cover, stirring occasionally, until the leaves are wilted, about 5 minutes more. Transfer the mixture to a strainer over a medium bowl, drain off any excess liquid, and cool. Combine the potatoes with 1/2 cup of the cheese and the Swiss chard mixture, and set aside.
- To make the salsa: Put the tomatillos in a medium saucepan and cover with water by about an inch. Bring to a boil, lower the heat, and simmer until tender, about 7 minutes.
- In a blender, combine the onions, garlic, jalapeno, 3/4 teaspoon salt, and puree until smooth. Using a slotted spoon transfer the tomatillos to the blender, along with about 1/4-cup of the cooking liquid, puree until smooth. Add the coriander and blend briefly.
- To assemble the enchiladas: Pour enough vegetables oil into a skillet so it is about a 1/4 deep, and heat over high heat. Fry the tortillas one at a time, until they are soften, about 5 seconds. Transfer to a paper towel-lined plate to drain.
- Preheat the oven to 350 degrees F. Pour about a cup of the tomatillo salsa into the bottom of 13 by 9 inch baking dish. Put 2 heaping tablespoon of the Swiss chard mixture in the center each tortilla and roll them up. Place the tortillas, seams side down, on the sauce laying the enchiladas snuggly next to one other. Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until the enchiladas are heated through and the cheese is softened, about 20 minutes. Serve with sour cream on top, if desired.
LIDIA'S SWISS CHARD & POTATOES
Categories Potato
Number Of Ingredients 6
Steps:
- To prepare the chard: Trim the ends from the stems. Cut off and discard any wilted or yellow parts of the leaves. Strip the stems from the leaves, and cut the stems into ½ inch lengths. Cut the leaves in half lengthwise, then crosswise into ½ inch strips. Wash the leaf and stem pieces thoroughly, then drain them well. Bring the salted water to a boil in a large pot. Add the potatoes and cook 20 minutes, until tender. Add the Swiss chard stems. After another 10 minutes add the leaves, then cook all until the vegetables are very tender, an additional 5 minutes. Drain in a colander. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, and cook just until it begins to brown, about 1 minute. Add the Swiss chard and potatoes, and season them lightly with salt and pepper. Cook, stirring and mashing the potatoes, until the liquid is evaporated and the potatoes are coarsely mashed. If the potatoes begin to brown, adjust the level of heat to medium-low and continue stirring. Add the remaining 2 tablespoons olive oil, and season to taste with salt and pepper, stir, and serve hot.
SWISS CHARD AND POTATOES
Steps:
- Fill a large pot with cold salted water, and add the whole peeled potatoes. Bring to a simmer, and cook the potatoes about halfway, about 15 minutes. Add the shredded chard, and cook until the leaves are very tender, 15 minutes or more, depending on the size. Drain well in a colander.
- Wipe out the pot, and return it to the stovetop. Pour 1/3 cup of the olive oil and the crushed garlic into the pot set over medium heat. Cook until the garlic is light golden, about 3 to 4 minutes. Slice in the butter; once it has melted, add the drained potatoes and chard. Drizzle with the remaining 3 tablespoons olive oil, and season with 1 tablespoon salt. Mash coarsely with a potato masher. Let cook a few minutes to remove any excess liquid, stir in the almonds, and serve hot.
- note
- If you buy young Swiss chard, cook the stems and leaves all at the same time. If you buy Swiss chard with larger leaves and stalks, trim the stems from the leaves and cook them for 10 minutes before adding the leaves.
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- Prepare the Swiss chard: use a sharp paring knife to remove the thick stems from the chard, then thinly slice the stems. Set aside in a pile. Coarsely chop the chard leaves, and set aside in a separate pile.
- After 20 minutes, add the sliced chard stems to the pot of boiling water. Cook the stems for 10 minutes, then add the chard leaves and boil for another 5 minutes. Drain in colander.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, cook about 1 minute until the begins to brown.
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- Trim the ends from the stems of the chard leaves. Cut off and discard any wilted or yellow parts of the leaves. Strip the stems from the leaves, and cut the stems into 1/2-inch lengths. Cut the leaves in half lengthwise, then crosswise into 1/2-inch strips. Wash the leaf and stem pieces thoroughly; then drain them well.
- Bring 4 quarts water to a boil in a large pot. Add the potatoes, and cook until almost tender, about 15 minutes. Add the Swiss chard, and cook until the vegetables are tender, an additional 10-15 minutes. Drain well.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook just until it begins to turn golden, about 1 minute. Add the Swiss chard and potatoes, and season them lightly with salt and pepper. Cook, stirring and smashing the potatoes, until the liquid is evaporated and the potatoes are coarsely mashed. If the potatoes begin to brown, adjust the level of heat to medium low and continue stirring. Add the remaining 2 tablespoons olive oil, season to taste with salt and pepper, stir, remove garlic and serve hot.
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