SWISS CHARD AND POTATO CAKE

 

I love this new side dish inspired by Whole Food’s recipe.  Its a great way to add some greens to your meal. Serve it with some grilled chicken, mushroom soup or as a leftover with poached eggs. YUM 

Ingredients:

2 tablespoon extra virgin olive oil 


3 cloves garlic, finely chopped


1/2 medium yellow onion, finely chopped 


5 red bliss potatoes, thinly sliced

Salt and pepper to taste 


1 bunch swiss chard, chopped 


1 cup rice cheese shredded or vegan cheese

 

Directions:

Preheat oven to 350°F.

Heat oil in a skillet over medium heat. Add garlic and onions and cook for 5 minutes, or until onions are translucent. Remove from the heat.

In a 9” pie pan, add the garlic, oil, and onion mixture and spread evenly on bottom.

Arrange a third of the potatoes in a single layer in the pan. Sprinkle with salt and pepper and top with a third of the swiss chard. Sprinkle a third of the cheese over the chard. Repeat the layers twice more in the same way, ending with the cheese. Sprinkle with salt and pepper.

Cover tightly with aluminum foil and bake until potatoes are easily pierced with the tip of a knife, 1 1/4 hours. Set aside to let sit briefly, then slice into wedges and serve.