SWISS CHARD AND POTATOES

Swiss Chard and Potatoes image

Yield serves 6

Number Of Ingredients 7

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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

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.