Monday, June 1, 2015

Potatoes And Greens Oh My

My greens are growing quite prolifically in the greenhouse right now, so I'm always looking for things to do with them.  One of the things I love about growing greens in the greenhouse is that they remain very clean and almost bug-free.  So much so that I don't even want to wash them because they are so perfect.  I just want to chop them up and enjoy the.  But, I have to at least rinse them because my conscience just won't have it any other way!

This is a bunch of Fordhook Swiss Chard, Rainbow Lights Swiss Chard, some other chard I forget the type of and some beet greens.  Is there any other chard that isn't Swiss?  Do we need to add the word Swiss every time?  My rainbow chard never grow anything but red or white.  When I buy it at the store with the vibrant orange, yellow or bluish red, I remember that mine never turns out that way.

But, who can complain with beautiful greenery like this, growing away like its destiny was to be planted in my greenhouse?

The other day, a woman told me that she made an Indian dish with fenugreek and potatoes.  I don't grow fenugreek and I don't think I've ever had it.  She sad it's a bitter green but when you cook, it the bitterness goes away and you throw in some spices.  Then she added roasted potatoes.

Did someone say roasted potatoes?  I LOOOOOOOVE roasted potatoes and nothing roasts them better than my Pampered Chef stoneware.

I had a bundle of theses little multicolored potatoes just waiting for something new and exciting and I thought maybe I'd try using my greens and add some roasted potatoes.

I chopped up the stems of the chard and some of the radishes that are growing in the greenhouse and sauteed them in some oil with garlic.  If I had any onions, I would have added them too, but mine are still tiny in the ground and I didn't have any on hand.  I added extra garlic but really, I could have added even more because I never tasted it at the end.

While those were sauteing, I put the chopped potatoes to roast in the oven with some oil.  When I roast vegetables or potatoes, I move them around a lot so they will cook well and not stick.  That's how I keep an eye on when they are done.  I cut the small potatoes in half and then half again so they'd cook faster and be bite sized.

Once the stems seemed soft, I added all of the lush greens and let them wilt.  Then I added quite a bit of balsamic vinegar and a little salt.  Just now, I realize that I never added the cayenne pepper that I had planned to add.  That would have been nice.

While the greens were wilting and the potatoes were finishing, I browned some thin chicken breasts.  Nothing fancy or worth showing.

When the potatoes were done, I put most of them in with the greens and mixed them around so the balsamic mixed with the potatoes.  I served it with the chicken which ended up mixed in with the greens and potatoes.

I really liked adding the potatoes to all of the chard.  It was a nice extra flavor.  I think we get tired of the way I usually serve greens, sauteed and topped with vinegar, so this was a nice change.

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