Green Media broke bread once again this past Friday with the Lunch Project, and my peers did not disappoint. Pizza, stew, sandwiches, a quiche, garlic potatoes, and an incredible chocolate cake - all using at least one ingredient from the garden - were chowed down on. My dish was the garlic potatoes with chard, giant mustard red lettuce, and green onions. One of my favorite parts of going to Giants games at AT&T Park is booking it to the Gordon Biersch vendingkioskthing and getting garlic fries. Well, last week at Opening Night, I was couldn't find my dear Gordon Biersch vendor so I went with generic garlic fries. NEVER AGAIN! I think those terrible fries gave off such bad juju that it made the Giants lose to the Braves. So I took matters into my own hands to fulfill my lingering craving and decided to create a simple recipe for pan (or pot) fried potatoes with garlic and fresh chard from the USF garden. Enjoy!
Pan Fried Garlic Potatoes with Chard, Giant Mustard Red Lettuce, and Green Onion
Serves ~4
Ingridents:
3-4 potatoes
5-10 garlic cloves depending on size and preference
5 pieces of chard
3 leaves of giant mustard red lettuce
2 green onions
2 tablespoons butter
salt and pepper to taste
1. Wash and cut your potatoes into thin discs (1/4 -1/2 inch in diameter).
2. Peel and crush garlic cloves.
3. Prepare your greens: chop up green onions, rip giant mustard lettuce reds, and leave chard as is (it will cook down a lot).
3. Saute garlic in butter in low heat until it begins to soften.
4. Add potatoes, cover with lid, and let them sweat for about five minutes (I realized I had no lid for this pan, cursed, then moved them to a pot.)
5. Add the chard, followed by the rest of your greens after it begins to cook down.
6. Cover and let cook for another 10-20 minutes, mixing frequently to make sure the potatoes don't stick to the bottom.
7. Salt and pepper to taste, then eat eat eat.
