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turkey tips home | new potatoes|
spinach salad | hubbard squash soup |
polenta and andouille sausage "stuffing"
|
persimmon and apple "pot pie"
|


Michael Smith & Debbie Gold
Co-Executive Chefs, The American Restaurant

Kansas City, Missouri

Sweet Potato and Bacon Swiss Chard Bundles
Adapted from Michael Smith and Debbie Gold

Yield: 8 servings

2 bunches Swiss chard
1 1/2 large sweet potatoes
1 Idaho potato
1 Spanish onion, finely diced
1 cup smoked bacon, diced
2 teaspoons fresh sage, chopped


Remove the stalk from the Swiss chard leaves. Follow the sides of the stalk in a V- shaped pattern as
you approach the top of the leaf. Many times the leaf will stay intact, however the leaf may split in two.
Either way will work. Wash the leaves and poach in boiling salted water for 15 seconds. Shock in ice
water. Drain and set aside.

Bake the potatoes in the oven until soft. Cool and peel potatoes. Dice into medium nuggets and set
aside. Brown the bacon in a large heavy skillet over high heat. When the bacon is golden brown add
onions and continue cooking for 3-4 minutes on medium heat. Add sage and both potatoes. Let cook
for another 10-15 minutes over medium heat. The potatoes will crush and the mix will resemble chunky
mashed potatoes. Season with salt and pepper. Cool and set aside.

To prepare the bundles, lay out the Swiss chard leaves on the counter top. The surface of one leaf
should be 6-7 inches in diameter. (Put two together if necessary.) The inside of the leaf should face up.
Divide the potato mix into 8 equal portions (each portion should be close to 3 ounces). Place a portion
of potato on the bottom half of the chard leaf and roll the leaf around the mix. Start by folding the bottom
end of the leaf over the potato. Roll once over and fold in the sides. Continue to roll over until it resembles
a short log. Repeat with remaining bundles then place in a buttered baking dish. Brush with olive oil and
bake at 325°F until warm in the center.


turkey tips home
| new potatoes with black peppercorn butter |
spinach salad with bacon and winter squashes
| hubbard squash soup |
polenta and andouille sausage "stuffing"
| warm persimmon and apple "pot pie" |

more turkey tips:
2001 | 2000 | 1999 | 1998 | 1997 | 1996

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