Swiss chard and potatoes (Bietole con patate) from Lidia's Italy in America: More Than 175 Lovely, Tasty Recipes—and Their Stories—from All Parts of Italian America Today 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

  • ellencooks on February 22, 2021

    I made this subbing escarole. Really good! Cut down by quite a lot because cooking for one. But the combo was great!

  • twoyolks on August 22, 2015

    The garlic flavor was a little overpowering. The Swiss chard was a nice addition to the potatoes.

  • nicolepellegrini on April 22, 2015

    I made this with Tuscan Kale instead of Swiss Chard. Flavor was wonderful. A really unique and pungent twist on typical mashed potatoes with the added bonus of those dark greens cooked in together.

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