Weekly Recipe: Mashed Potatoes with Turnips, Turnip Greens, and Swiss Chard

Over the summer we will post recipes featuring fresh ingredients that we are growing on Common Good City Farm. Check back weekly to see what we are harvesting! At the farm, we are almost at the end of our Swiss chard harvest, but only on our first batch of harvested turnips. We thought we had better combine these two nutritional powerhouses while we have the chance! This recipe makes a filling, nutritious dish that can be enjoyed as a meal by itself, or easily compliment additional meat or vegetable dishes. Mashed Potatoes with Turnips, Turnip Greens, and Swiss Chard Recipe by Caroline Hays, adapted from Martha Shulman, nytimes.com. Ingredients • 2 lbs. russet potatoes • 1 bunch turnips, with greens • 1 bunch Swiss chard • ½ cup milk • 2 tablespoons butter • 2 cloves garlic • olive oil (for sautéing) Instructions 1. Cut away greens from turnips. Peel turnips and cut in half (or quarters if they are large). 2. Scrub and quarter potatoes. Peeling is optional. (I like to leave the peels on for more texture in the final mash.) 3. Steam potatoes and turnips together until tender, about 20 minutes. 4. Prepare turnip greens by washing and removing any tough stems. Chop into small strips. 5. Wash chard and remove tough sections of stem from chard. Slice thinly into ½ -1 inch thick strips. (An easy way to do this is to stack the leaves on top of each other and roll the stack up. Then slice the roll into strips of desired width.) 6. Mince or press garlic. 7. Heat olive oil in large skillet. 8. Add greens and garlic to skillet and sauté until greens are just wilted, 3-4 minutes. Then remove from heat. 9. Once potatoes and turnips are cooked, drain and remove from heat. Mash with butter and milk until desired consistency is obtained (amount of butter and milk can be varied to taste). 10. Stir greens into mashed potatoes and turnips and add salt and pepper to taste. 11. Optional: Top with Parmesan cheese and/or chives. Enjoy while hot! P.S. Other greens can easily be substituted for the chard and turnip greens, depending on the season and what you have on hand. For example, spinach or collard greens work well.

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