Swiss chard and potatoes (Bietola e patate) from Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook (page 190) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on February 13, 2017

    This was quite good and quite filling despite not having many ingredients. The only knock on the recipe is that the flavor of garlic overwhelms the other flavors.

  • nicolepellegrini on January 15, 2017

    Pretty much the only way I make "mashed potatoes" any longer. It's a perfect way to "sneak" some dark greens into the diet and everyone I've made this for loves it. Sometimes, depending on the potatoes, I feel it needs a touch of milk to not be too dry. But it's an excellent side dish with roasted meats (and also works well with kale if you don't have swiss chard on hand.)

  • Lepa on July 29, 2016

    My whole family loves this- it's a great side for fish. Easy and delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.