Trinxat, in Catalan, suggests sliced or shredded and was historically consumed in the mountain peaks in winter season to keep the cold out. Trinxat is a classic food from Catalonia, more precisely from the area of Cerdanya, easy and humble, a kind of non-egg omelette created with boiled potatoes and cabbage, then roughly pressed, stir-fried and accompanied by garlic and charcuterie. As typical in a highland environment, the natives of previous days discovered how to take advantage of what plants grow greatly on bad ground and at elevation, so it's not a surprise that the potato includes a presence here.
Trinxat is definitely a Catalan word definition "sliced". It is low-cost and likewise yummy for these times, and accompanied by smoked fish or fried egg comprises a nutritious and tasty lunch. This is preferably a winter season meal since cabbage is at its finest after it's had a hit of freeze. Trinxat also has hilarity of its own, commemorated at the small town of Puigcerdá. This is perfect too for a wintry and windy fall day. Once again, in case you have never savored it you will be amazed, since the combined taste of cabbage with potatoes, garlic and bacon is great.
Ingredients:
• 3 Idaho potatoes, peeled and cut into 1-inch cubes
• 1/2 cup olive oil
• 9 bacon slices, cut into 2-inch pieces
• 1 large bunch kale, cleaned
• 1 large bunch Swiss chard, greens shredded, stems reserved for another use
• 12 small red potatoes, peeled and cut into 1-inch cubes
• 1 head garlic, peeled and thinly sliced
Directions:
1. Provide a pot of salted water to a boil and include the kale and Swiss chard.
2. Simmer for 20 minutes.
3. Include the potatoes to the pot and cook till softened, roughly 20 more mins.
4. Pull and reserve the veggies.
5. Put the oil in a pot around medium heat.
6. Include the bacon and cook till crispy, about 5 to 7 mins.
7. Eliminate with a slotted spoon and drain on paper towels.
8. Keep on the bacon warm and comfortable.
9. Include the garlic to the oil and eliminate from the heat to instill the oil.
10. Eliminate the garlic with a slotted spoon and include the strained veggies to the pot of instilled oil.
11. Mush up the veggies till extensively blended, however still a little bit chunky.
12. To serve, pile the veggies on a serving plate and dress up the top with the reserved bacon.
13. Present warm or room temperature.
Ingredients:
• 3 Idaho potatoes, peeled and cut into 1-inch cubes
• 1/2 cup olive oil
• 9 bacon slices, cut into 2-inch pieces
• 1 large bunch kale, cleaned
• 1 large bunch Swiss chard, greens shredded, stems reserved for another use
• 12 small red potatoes, peeled and cut into 1-inch cubes
• 1 head garlic, peeled and thinly sliced
Directions:
1. Provide a pot of salted water to a boil and include the kale and Swiss chard.
2. Simmer for 20 minutes.
3. Include the potatoes to the pot and cook till softened, roughly 20 more mins.
4. Pull and reserve the veggies.
5. Put the oil in a pot around medium heat.
6. Include the bacon and cook till crispy, about 5 to 7 mins.
7. Eliminate with a slotted spoon and drain on paper towels.
8. Keep on the bacon warm and comfortable.
9. Include the garlic to the oil and eliminate from the heat to instill the oil.
10. Eliminate the garlic with a slotted spoon and include the strained veggies to the pot of instilled oil.
11. Mush up the veggies till extensively blended, however still a little bit chunky.
12. To serve, pile the veggies on a serving plate and dress up the top with the reserved bacon.
13. Present warm or room temperature.
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