Saute Swiss Chard and Cheddar and Gruyere Mash Potatoes
Hey Y'all,
This week I am sharing with y'all fast sides that can be made on the quick. It is very hard to be motivated to cook when you come home from work and then have to cook dinner. I have realized that when you have a chicken breast in the oven cooking and you are making these sides to go along with everything is done in about 30 minutes and is much better than fast food. We have 2 recipes tonight with Sauté Swiss Chard and Cheddar Gruyere Mash Potatoes. These are really easy and fast.
Ingredients: 1 small bunch Rainbow Swiss Chard, 1/2 large chopped Yellow Onion, 2 Garlic Cloves minced, 2 Tbsp. Olive Oil, 1 Tbsp. Salt, 1/2 tsp. Black Pepper, 1/2 tsp. Red Pepper Flakes, 1 Tbsp. Balsamic Vinegar and Splash of Red Wine.
Take the Swiss chard and remove leaves from stem and wash then thoroughly. Once washed and dried cut the leaves into bite size pieces. Place the olive oil in a skillet and heat over medium heat. Once oil is heated add the chopped onion to the skillet and sauté till tender and translucent about 5 minutes. Then add the minced garlic to the sauté onion and cook for about 2 minutes. Then add the chopped swiss chard to the onion mixture and season with salt, pepper and red pepper flakes. Cook the swiss chard for about 5 - 8 minutes till it is wilted down. Add the balsamic vinegar and red wine to the swiss chard and sauté for about another 5 minutes or until liquid is gone or almost gone and very little is left. Serve and Enjoy.
Ingredients: 2 Russet Potatoes, 4 Tbsps. Butter, 1/2 cup Milk, 1/2 cup shredded White Cheddar Cheese, 1/2 cup shredded Gruyere Cheese, 1 1/2 tsp. Salt and 1 tsp. Black Pepper.
Peal the potatoes and chop into 1 inch chunks and place in a pot and fill with water just over the potatoes. Heat the potatoes over medium high heat and cook until tender with a fork. Drain the potatoes and add them back to the pot. Place Butter, Salt and Pepper with the potatoes. Mash the potatoes till they are smooth. Add in the milk and mash together until it is the creaminess and smoothness that you prefer. Add in the cheddar and Gruyere cheese at the end. Taste and add more salt or pepper if you like. Serve and Enjoy.
This week I am sharing with y'all fast sides that can be made on the quick. It is very hard to be motivated to cook when you come home from work and then have to cook dinner. I have realized that when you have a chicken breast in the oven cooking and you are making these sides to go along with everything is done in about 30 minutes and is much better than fast food. We have 2 recipes tonight with Sauté Swiss Chard and Cheddar Gruyere Mash Potatoes. These are really easy and fast.
Ingredients: 1 small bunch Rainbow Swiss Chard, 1/2 large chopped Yellow Onion, 2 Garlic Cloves minced, 2 Tbsp. Olive Oil, 1 Tbsp. Salt, 1/2 tsp. Black Pepper, 1/2 tsp. Red Pepper Flakes, 1 Tbsp. Balsamic Vinegar and Splash of Red Wine.
Take the Swiss chard and remove leaves from stem and wash then thoroughly. Once washed and dried cut the leaves into bite size pieces. Place the olive oil in a skillet and heat over medium heat. Once oil is heated add the chopped onion to the skillet and sauté till tender and translucent about 5 minutes. Then add the minced garlic to the sauté onion and cook for about 2 minutes. Then add the chopped swiss chard to the onion mixture and season with salt, pepper and red pepper flakes. Cook the swiss chard for about 5 - 8 minutes till it is wilted down. Add the balsamic vinegar and red wine to the swiss chard and sauté for about another 5 minutes or until liquid is gone or almost gone and very little is left. Serve and Enjoy.
Peal the potatoes and chop into 1 inch chunks and place in a pot and fill with water just over the potatoes. Heat the potatoes over medium high heat and cook until tender with a fork. Drain the potatoes and add them back to the pot. Place Butter, Salt and Pepper with the potatoes. Mash the potatoes till they are smooth. Add in the milk and mash together until it is the creaminess and smoothness that you prefer. Add in the cheddar and Gruyere cheese at the end. Taste and add more salt or pepper if you like. Serve and Enjoy.
What I love about the swiss chard is that it has a sweet flavor from the yellow onion but then you get the heat from the red pepper flakes. The chard still has a nice crunch to it and doesn't become mush like some greens when you cook them. The mash potatoes are everything that you want in them. They have a great creaminess from the cheese but are also really indulgent with the gruyere. I tend to use less salt when cooking these since the cheese is already going to be salty and you don't want them to be overly salty. I love that when you serve these you can see the cheese being pulled apart from the melting point. I literally made these when I was heating up a piece of chicken and took a total of 30 minutes. This is a healthy dish and great for the summer when you are wanting something a little bit lighter. I hope that your friends and family enjoy this dish as much as mine did. Until next time enjoy cooking and stay cool out there.
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