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Green and Gold

  • 1 pound potatoes
  • 1 tablespoon salt
  • Swiss chard (about a half pound)
  • 3 tablespoons olive oil, divided
  • 1 small onion, diced
  • 1/8 teaspoon dried crushed red pepper
  • 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 to 3 tablespoons grated Parmesan cheese

Peel potatoes, and cut in half. Cook potato in 1 tablespoon salt in boiling water to cover 15 minutes or until tender; drain. Cool slightly; cut potato into 1/4-inch-thick slices, and set aside. Remove and discard ribs from Swiss chard. Rinse chard with cold water; drain and chop. Sauté potato in 2 tablespoons hot oil in a large nonstick skillet 8 minutes. Add remaining 1 to 2 tablespoons oil, onion, and red pepper, and sauté 5 minutes. Add garlic, and sauté 1 minute. Add Swiss chard; cover and cook 3 minutes or until greens are wilted. Sprinkle with 1/8 teaspoon salt, black pepper, and Parmesan cheese. Yield: 4 servings

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