Garlicky Smashed Potatoes and Greens
Potatoes! Hip hip hooray! These little beauties are so tender and buttery at this moment in time. When we first start digging them, I like to boil them in salt water and and then drain and add some butter or olive oil and a little bit of good sea salt and voila! If you want to dress them up a bit more, check out this recipe! Also, you must (!!) refrigerate these potatoes! Their skins are not yet set and they will turn green if they aren’t kept in cold storage!
All the potatoes from your box
2-3 stems of green garlic from your box, minced fine
1 1/2 teaspoons salt per quart of water, plus more for seasoning
1 bunch chard (or any green) from your box, torn into palm sized pieces
3 tablespoons extra virgin olive oil, or as needed
Freshly ground black pepper
Put the potatoes and garlic in a large saucepan and cover them with cold water by 1 inch. Add enough salt so that the water tastes a bit salty. Bring to a boil and cook for 8 minutes after the water comes to boil. Add the greens to the pan and return to a boil. Cook until the potatoes are tender in the center when pierced with a fork, about 7 more minutes.
Drain the potatoes and greens, reserving 1 cup of the cooking liquid. Using a potato smasher, smash the potatoes and greens with the olive oil. If the potatoes are too stiff, mash in some of the reserved cooking liquid. Season with salt and pepper and serve immediately!
Recipe from Nancy Verde Barr, in The Best American Recipes