4-6 quarts of water
3 medium size Idaho/baking potatoes peeled and cut in quarters crosswise
1 very large bunch of Swiss chard, chopped into 1 inch pieces, both stems and stalk (make sure you clean it very well as it’s filled
4 tbsp. extra virgin olive oil
6 garlic cloves, chopped
salt and pepper to taste
Add the water and salt to a large Dutch oven and bring to a boil over high heat. Add in the potatoes and boil for 10 minutes. Add in the Swiss Chard and boil for another 20 minutes. Drain.
In the same pot add 2 tbsp. of the oil and saute the garlic and cook until light brown, about 2-3 minutes. Add the potatoes and swiss chard back into the pot. Stirring and mashing the potatoes into the chard and garlic. Add salt and pepper. Add the other 2 tbsp. of oil and mix. Serve immediately.
Recipe adapted from Lidia Bastianich