One of the many reasons I joined a CSA was to eat a larger variety of food. Right away I got my wish in the form of greens.
Growing up, I had stuck to lettuce and raw spinach. Since joining my CSA last year, I’ve been lucky enough to have regular servings of kale, mustard greens, arugula, beet greens and Swiss chard. I’ve learned many ways to prepare it and have looked forward to having the variety in my diet, even requesting extra for a quick side or an awesome addition to salads.
I would even tell Bill “we are getting this or that green” and he would always say, “order extra.” I’m thankful to have a husband who is an adventurous and willing eater.
When I found quinoa and chard cakes from one of my favorite resources, the New York Times Recipes for Health series, I had to make them. And when I saw the chard and potato cake in an email, I knew I would love it. It had all my faves: potato, cheese, skillet meal! Amazing.
Serves eight as a side
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, finely chopped
- 1/2 yellow onion, finely chopped
- 3 medium potatoes, thinly sliced
- Salt and pepper to taste
- 1 bunch Swiss chard, thick stems discarded, leaves coarsely chopped
- 1 cup grated Jarlsberg or Gruyere cheese
- Preheat oven to 350°F. Heat butter and oil in a seasoned cast iron skillet over medium heat. Add garlic and onions and cook until onions are translucent, about 5 minutes. Spread onions evenly in the bottom of the skillet and remove skillet from heat.
- Arrange a third of the potatoes in a single layer on top of the onions in the bottom of the skillet, sprinkle with salt and pepper, top with a third of the chard and scatter a third of the cheese over the top. Repeat two more times.
- Cover skillet tightly with a lightly oiled piece of aluminum foil and bake until potatoes are easily pierced with the tip of a knife, about 1 1/4 hours. Gently remove foil then return skillet to the oven and bake until cheese is bubbling and browned on top, about 15 minutes more. Let cool, slice and serve.
What is your favorite green? How do you prepare it?