Cooking demos in our food banks

Anna setting up cooking demo
at NW Tacoma FISH

We're very excited to be working with Anna Kitchin, Nutrition Educator with the WSU Pierce County Extension Program. Anna is giving cooking demonstrations in our food banks, offering food samples and recipes for nutritious dishes utilizing food bank items. This week's recipe is Garlic Mashed Potatoes and Greens, being demonstrated at our Edgewood food bank today and Lakes tomorrow.

Garlic Mashed Potatoes and Greens

• 2 cups of greens such as spinach, kale or swiss chard
• 6-7 medium potatoes 
• 3-4 cloves of garlic                 
• 1/4 cup of 1% milk
• 1/2 tablespoon of butter
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper

1. Chop the potatoes in half then in quarters and chunks. Add to a pot of boiling water. 
2. Peel the garlic and add to the water.
   Boil for about 10-13 minutes. 
3. Wash the greens then chop or tear into small pieces. 
4. When the potatoes are done remove them from the pot and place them in a bowl. 
5. Add the greens to the pot of water. Cook for 3-5 minutes. Remove the greens and drain. 
6. Mash the potatoes. Add milk, butter, salt, pepper. Mix ingredients well. 
7. Add chopped greens. Stir gently and serve. Makes 5-6 servings. 

Provided courtesy of Washington State University Pierce County Extension.