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D02e8fba daf1 466e 9f84 8cbbe875593f  2016 03 27 15 55 01

Skillet potatoes and chard all prepped for Easter dinner -- just waiting for their crispy topping of panko and aged cheddar, before going into a hot oven.

Here's how: While you par-boil the potatoes, sauté bacon until just crisp, then add shallots, garlic, chile flakes, rosemary, and oregano. Sauté until shallots are soft, then add chard and cook down in the rendered bacon fat. Add potatoes to the skillet, and just enough cream to lightly cloak the chard and potatoes.