Reprinted with permission from Mediterranean Cooking © 2012 by ACP Books. The 2014 edition published by Sterling Publishing Co. Photography by ACP Magazines Limited.
45 minutes prep time Serves 6
1/2 lb Swiss chard
1 Tbsp olive oil
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
1 fresh small red chili, thinly sliced
8 baby potatoes, quartered
1 can (14 oz) chopped tomatoes
1/2 lb baby green beans, trimmed
1. Wash and dry Swiss chard. Chop leaves and stems.
2. Heat oil in medium heavy-based saucepan. Cook Swiss chard stems, onion, garlic, and
chili, stirring, about 10 minutes or until stems soften.
3. Add potatoes and undrained tomatoes. Simmer, covered, 15 minutes. Add beans. Cook
about 5 minutes until potatoes are tender. Season to taste.
4. Just before serving, add Swiss chard leaves. Cook about 3 minutes or until wilted.