The 6th-7th Grade Hydroponics Club, Urban Assembly Unison School
Ingredients:
1 Box Instant Mashed Potatoes
1 Cup Milk
6 Tbsp Butter
1 Bunch Swiss Chard
2 Ounces Cream Cheese
2 Cloves Garlic, minced
2-3 Sprigs Rosemary
1 Tablespoon Olive Oil
Directions:
1. Mince garlic.
2. Wash chard and remove chard stems.
3. Make instant mashed potatoes following the directions on the box.
4. Once the potatoes are done, add 2 ounces of cream cheese to the mash and mix – the mash should be firm!
5. Grab a chard leaf and scoop 3 tbsp of mash into the leaf.
6. Fold chard by tucking in all the ends or rolling it up.
7. Heat 1 tbsp of olive oil in the pan on medium heat.
8. Sautee garlic in oil until roasted, and then remove and set aside.
9. Add the Green Pocket to the pan.
10. Sautee on each side until crisp and golden.
11. Garnish with rosemary and roasted garlic!
