Swiss Chard and Potatoes
Yield: 4 servings
Calories: 240kcal
I love the vibrant colors and delicious flavors that Swiss chard and potatoes bring to any dish.
Ingredients
- 2 quarts (1.9 L) water
- 1 ½ teaspoons (3 g) kosher salt, divided
- 3 cups (272 g) cauliflower florets, cut into 1" pieces
- 1 pound (454 g) white potatoes, or Yukon gold, peeled, cut into 1" pieces
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (10 g) minced garlic
- 1 leek, cut into ¼" pieces, white part only
- 2 cups (170 g) swiss chard, ribs removed, cut into 1" pieces
- ½ tablespoon (7.5 g) unsalted butter
- ¼ cup (60 ml) milk
- black pepper, as needed
Instructions
- Cook the Cauliflower and Potatoes - In a large pot, add water and 1 teaspoon salt, and bring to a boil. Add cauliflower and potatoes. Cook uncovered for 15 to 17 minutes, or until vegetables are very tender. Drain vegetables very well, and then add back to the hot, dry pot.
- Cook the Leeks and Swiss Chard - Heat olive oil over medium heat. Add garlic and leeks and sauté until tender, aromatic, and lightly browned, about 5 minutes. Add swiss chard and sauté for 2 minutes. Season lightly with salt and pepper to taste.
- Mash the Cauliflower and Potatoes - Use a potato masher to lightly press the vegetables, leaving some small chunks.
- Heat the Milk - Microwave the milk, butter, and ½ teaspoon salt for 30 seconds. Whisk to melt any chunks of undissolved butter. Alternatively, heat in a small saucepan until the milk is warm and the butter is melted.
- Fold in the Milk - Gradually add the warmed milk mixture to the cauliflower and potatoes, mashing to incorporate with each addition.
- To Serve - Stir in the swiss chard mixture. Season with salt and pepper to taste.
Notes
- Make it Whole30: Use ghee or extra virgin olive oil instead of butter. Use sea salt instead of kosher salt.
- Make it Dairy-Free: Use olive oil or coconut oil instead of butter.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Heat on the stovetop over medium-low heat until hot. Microwave in 15 to 30-second increments until hot.
Nutrition
Calories: 240kcal | Carbohydrates: 37g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 1063mg | Potassium: 980mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7800IU | Vitamin C: 205.4mg | Calcium: 160mg | Iron: 4.1mg
Recipe Link