Happy Spring - Spring Parmigiano-Reggiano is ready for Pre-order
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3-4 medium sized red or gold potatoes
1 tablespoon Agro di Mosto
2 tablespoons Olive Oil
half a large bunch of Rainbow Chard - coarsely chopped (about 2 cups)
2-3 tablespoons Bacon Jam Vignalta Sale Alle Erbe - herbed sea salt
I love rainbow chard. it's not just beautiful, but healthy as well. And so easy to cook. This makes a wonderful side. Not enough greens to take over the vegetable on the plate, but a more colorful and healthy starch than just potatoes alone.
directions:
1. Cook potatoes in boiling water until al dente - about 15 to 20 minutes. Chop in 1/2 to 1 inch cubes, and toss in a bowl with bacon jam. Place potatoes on a baking sheet and broil them quickly to brown the outsides. 1-2 minutes.
2. Saute chard in olive oil over medium heat until wilted - about 7 to 10 minutes. Add balsamic and cook a little longer until liquid has turned thick. Add chard to potatoes, and toss. Finish with herbed salt and serve.