Acelga e batata

Ingredientes

• 2 quarts water
• 1 1/2 teaspoons kosher salt (divided)
• 3 cups cauliflower florets (cut into 1" pieces)
• 1 pound white potatoes (or Yukon gold, peeled, cut into 1" pieces)
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 leek (cut into 1/4" pieces, white part only)
• 2 cups swiss chard (ribs removed, cut into 1" pieces)
• 1/2 tablespoon unsalted butter
• 1/4 cup milk
• black pepper (as needed)

Modo de preparo

1. 1

   Cook the Cauliflower and Potatoes - In a large pot, add water and 1 teaspoon salt, and bring to a boil. Add cauliflower and potatoes. Cook uncovered for 15 to 17 minutes, or until vegetables are very tender. Drain vegetables very well, and then add back to the hot, dry pot.

2. 2

   Cook the Leeks and Swiss Chard - Heat olive oil over medium heat. Add garlic and leeks and sauté until tender, aromatic, and lightly browned, about 5 minutes. Add swiss chard and sauté for 2 minutes. Season lightly with salt and pepper to taste.

3. 3

   Mash the Cauliflower and Potatoes - Use a potato masher to lightly press the vegetables, leaving some small chunks.

4. 4

   Heat the Milk - Microwave the milk, butter, and ½ teaspoon salt for 30 seconds. Whisk to melt any chunks of undissolved butter. Alternatively, heat in a small saucepan until the milk is warm and the butter is melted.

5. 5

   Fold in the Milk - Gradually add the warmed milk mixture to the cauliflower and potatoes, mashing to incorporate with each addition.

6. 6

   To Serve - Stir in the swiss chard mixture. Season with salt and pepper to taste.