If you've been reading posts since this summer, you know I've had a ton of Swiss chard on my hands from the garden. It's been my pleasure to try to find new and interesting things to do with this garden green, because we had great success with it this year. Here's a delicious dish based on a recipe from Rick Bayless's Authentic Mexican cookbook. I served it as an entrée with a side of black beans and with garlic toasts, but you could easily use it as a side dish, too.
1 T. extra-virgin olive oil
1 medium onion, thinly sliced
1 fresh jalapeno, stemmed, seeded, deveined, and thinly sliced
1 (maybe 2 - try it both ways) medium tomato, cored and coarsely chopped
6 small red-skinned boiling potatoes, cut in 1/2-inch dice
1/4 c. water
3/4 t. salt, separated
1 bunch Swiss chard (about 6 large leaves), stems cut out and leaves sliced crosswise into 1-inch strips
In a large, lidded skillet, heat the olive oil over medium heat. Add the onion and jalapeno and sauté, stirring frequently, until the onion is lightly browned (about 7 - 10 minutes). Add the tomato to the pan and cook a little longer to reduce the liquid slightly.
Stir in the potatoes, water, and 1/2 t. salt. Cover and cook over medium-low heat until the potatoes are tender, about 10 minutes.
Mix in the chard and remaining 1/4 t. salt. Cover and cook over medium heat until the greens are tender, about 3 minutes. Stir to coat the vegetables in the tomato-y broth, and serve immediately.