Baby swiss chard with tomato and vegetable
Recipe & Photography ANNA Magazine
A delicious, and easy to make vegetable dish with lovely swiss chard, potatoes and tomatoes, you can substitute potato for any root vegetable.
Swiss chard can be changed up for kale, spinach, beet greens, mustard greens, bok choy, Napa cabbage and collard greens.
6 cups baby swiss chard
1 (14-oz) can San Marzano tomatoes (or best quality whole canned tomatoes)
6 Yukon gold potatoes, 1-inch diced
6 cloves garlic, peeled
Sea salt and cracked black pepper
1 tablespoon extra virgin olive oil
In skillet over medium heat, sauté garlic for one minute swirling the pan, add potatoes and brown slightly for a few minutes. Add tomatoes and cook covered for 20 minutes or until potatoes are tender. Add swiss chard or other greens as listed above, and cook another 10 minutes or until greens release their liquid. Serve immediately. Serves 4.
