Swiss Chards with Potatoes and Tomatoes | Recipe | Warm Swiss Chards

If you're never had Swiss chards before, I highly recommend this recipe.  Mr. Stranded groaned when he heard I was making Swiss chards.  He had tried a different recipe with vinegar and didn't care of it.  This version tones down the bitter chard and has subtle flavors of tomatoes and potatoes.  It's an easy and inexpensive dish.  One piece of advice - it needs to be served warm and not at room temperature.

Swiss Chards with Potatoes and Tomatoes Recipe
Yields: 4 servings

1 Tbsp vegetable oil
1 small yellow onion, thinly sliced
1/2 jalapeno, stemmed, seeded, deveined and thinly sliced
1/2 15-oz can peeled tomatoes, drained
2 medium-small potatoes (about 8 oz total), cut into 3/4" dice
1/2 c chicken broth
1/2 tsp salt
Swiss chards (about 4 oz), stems cut off and leaves sliced crosswise into 1" strips

1. In a medium skillet, heat the oil over Medium heat.  Add the onion and jalapeno, stirring frequently until the onion has browned, 7-8 minutes.
2. Roughly chop the tomatoes, add them to the pan and cook 3-4 minutes.
3. Stir in the potatoes, broth and salt.  Cover and cook over Medium-Low heat until the potatoes are tender and have absorbed most of the liquid, about 10 minutes.
4. Add the Swiss chards, cover and cook, approx 3 minutes.  Add salt, according to taste. 


Source: Authentic Mexican

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