Bietola e Patate (Swiss Chard and Potatoes)

• 4 quarts water
• Salt for the water
• 3 medium-sized Idaho baking potatoes, peeled and quartered crosswise
• 2 pounds Swiss chard, cleaned and cut into 1/2-inch strips
• 1/4 cup extra virgin olive oil, divided
• 4 garlic cloves, crushed
• Salt and freshly ground black pepper

In a large stock pot over high heat, add the water and salt; bring to a boil. Add the potatoes and boil for 10 minutes. Add the Swiss chard. Boil until the potatoes and chard stems are tender, 20 to 30 minutes. Drain in a colander.

In a large sauté pan or skillet over medium heat, add 2 tablespoons of the olive oil, divided. Add the garlic and cook until brown. Add the chard and potatoes. Season lightly with salt and pepper. Sauté, stirring and mashing the potatoes, until the liquid has evaporated and the potatoes are coarsely mashed. If the potatoes begin to brown, reduce the heat. Add the remaining 2 tablespoons of olive oil, season to taste with salt and pepper, and stir. Serve hot.