Potatoes w/ Swiss Chard, Rosemary & Garlic

3 TBSP (more or less) coconut oil, butter, or ghee
3 pounds peeled, cubed, yellow potatoes
6 cloves garlic, left whole, or cut into large chunks
2 TBSP fresh rosemary, chopped
2 cups greens of choice, washed, stemmed, & chopped
pure salt & freshly ground black pepper to taste

• Toss the potatoes with melted ghee, sprinkle with salt & pepper, and roast on 2 parchment paper covered cookie sheets @ 400 degrees for about 45 minutes (or until done to your liking)
• When the potatoes are close to being done, in a large skillet, heat remaining oil over medium heat and saute garlic and rosemary for 1- 2 mins until just beginning to color.
• Add greens, sprinkle with salt and pepper to taste, and saute until cooked to your liking.
• Remove potatoes from the oven and add to the pan with greens.
• Toss to combine and serve immediately

Serves 4

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SIDE NOTES:

~ Yellow potatoes are also called “boiling” or “waxy” potatoes. They don’t fall apart or dissolve the way baking potatoes do. Red bliss, new potatoes, or russet will work too.

~  Technically, you can brown the potatoes in a pan stove-top or roast them in a glass baking dish.  In fact, I used to simply fry them, stove-top, in the same pan I’d eventually add the greens to, but I found they always stuck to the bottom of the pan that way. and like the parchment paper method much better (I used to just fry them in the same pan I’d eventually add the greens to, but as mentioned, they always stuck to the pan & it was annoying).

~ You can use 2 tsps dried rosemary if need be, but get the fresh if you can as this is what makes the dish so YUMeeee!

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