Smoky Potato & Chard

Mon, 19 April 2021

Chef: Susan Jane White

Ingredients:

(Serves 4)

2-3 brown onions, chopped

2 tablespoons extra virgin olive oil

4-6 cloves garlic, sliced

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon smoked paprika

A little lemon zest

400g tomato passata

250ml stock

Baby potatoes, for 4

Big handful of greens in season

Method:

Over a gentle heat, sweat your chopped onions in the olive oil for 10 minutes before adding your garlic and spices. Stir until the garlic starts to colour.

Tumble in the passata, lemon zest and stock. Gently putter on a low heat to let the sauce thicken for 8 minutes before parachuting in the cooked baby potatoes and greens.

Add a lid, and keep over a low heat until piping hot. Plate up.