I wanted to share this great tasting dish with all of you. I adapted it from
Authentic Mexican Cooking by Rick Bayless & Deann Groen Bayless.
Swiss Chard with Potaotes
1 tb vegt broth for sauteeing
1 small onion, chopped
2 jalapenos, minced
1/2 cup pureed tomatoes
4 medium sized potatoes, diced small
1 cup veggie broth
4 leaves epazote (optional)*
salt to taste
half a bunch, about 4 ounces swiss chard, sliced in 1" strips
1. in a medium pan, heat veggie broth. Add onions and chiles and saute until
soft. Add tomato puree and cook on low heat for about 3 to 4 minutes.
2. Stir in potatoes, broth, epazote and salt. cover and cook for about 15
minutes. Check liquid periodcally .and add more if necessary
3. Add in chard. Cover and cook over medium heat for about 15 to 20 minutes.
Note: Epazote is a Mexican herb that can sometimes be found dried. But, take
a look at the package. One time I brought some before I knew what to look for
and all that was in the package was dried up brown stems. UGH! I dried some
from my garden and the leaves are a light green, which is the part used.
Note#2: My husband thought this dish had an odd smell. Well his nose is
different than mine. I loved this recipe! Oh well.