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Fingerling Potatoes and Chard

realsimple.com
serves 8

Cotija cheese lends a salty bite that wakes up the tender potatoes and chard (feel free to substitute Feta). 
Ingredients

  • 3/4 pound fingerling or new potatoes, sliced into 1/4-inch pieces
  • 1 large bunch Swiss chard, stems and leaves separated
  • 2 tablespoons olive oil
  • 1 small red onion, chopped
  • 1/2 cup low-sodium chicken broth
  • kosher salt and black pepper
  • 2 tablespoons fresh lime juice
  • 1/2 cup finely crumbled Cotija or Feta (2 ounces)
​
Picture
Preparation
Step 1Place the potatoes and 1 inch of water in a microwave-safe dish, cover, and microwave on high until the potatoes are soft, 10 to 12 minutes. Drain and rinse with cold water to stop the cooking; set aside.
Step 2Meanwhile, chop the chard stems and thinly slice the leaves. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the chard stems and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes.
Step 3Add the chard leaves and broth and cook until the leaves are tender and the broth is almost evaporated, 4 to 6 minutes. Add the potatoes, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just warmed through, 1 to 2 minutes more.
Step 4Stir in the lime juice and sprinkle with the Cotija.

​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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