Crispy Potatoes with Tomatillo-Swissh Chard Braise
These late summer produce boxes are keeping me on my toes! This week's recipe is a pretty great example of the kinds of dishes I make on a daily basis. When people hear that I went to culinary school, their first question is always, "What is your favorite thing to make?" It's disappointing, but my answer goes something like, "whatever I have in the fridge." After a long day, the last thing I want to do is spend three hours making dinner, especially in a tiny New York kitchen. So more often than not, I'll have a few things prepped in the fridge (cooked protein, partially or fully cooked veggies, chopped greens, etc), and I just throw it all together over medium heat and cook until its warmed through. This recipe isn't quite that simple, but it's not far off. The most time consuming thing is prepping the produce, and it's just a little chopping. I hope you give it a shot and enjoy!
- 2 tomatillos, diced
- garlic, minced
- 1 bunch swiss chard, cut into 1/2 inch strips
- olive oil
- Cut potatoes into 1/4 inch thick rounds. Toss with olive oil and salt, and bake at 375 F for 30 minutes or until golden and crispy.
- Boil edamame in salted water for 5 minutes. Place directly into an ice water bath to stop the cooking, and wait until cool. Once the edamame is cool, drain from the water bath and open the pods to pop out the beans. This should be easy to do with your fingers.
- Sauté garlic and tomatillos in one tablespoon of olive oil over medium heat until tomatillos have become saucy but still hold some shape, about 7 minutes. Add swiss chard and continue to cook about 5 minutes, until chard is wilted and incorporated. Add salt to taste.
- Plate the potatoes, and add the swiss chard-tomatillo mixture on top. Garnish with edamame beans.