- 2 tablespoons olive oil
- 4 large garlic cloves, chopped
- 6 cups rinsed, finely chopped red or green chard leaves
- 1 medium onion, chopped
- 2 cups thin sliced red or green chard stems
- 3/4 pound carrots, peeled and cut into 3/4-inch dice
- 3/4 pound baking potatoes, peeled and cut into 3/4-inch dice
- 1 1/2 cups vegetable or chicken stock or broth
- Salt and pepper
Heat 1 tablespoon oil in a large, deep skillet or sauté pan, preferably non-stick. Add garlic and sauté 15 seconds over medium-low heat. Add chopped chard leaves with liquid clinging to them and sauté about 30 seconds. Cover and cook 2 minutes or until chard is wilted. Remove mixture from pan. Add remaining 1 tablespoon oil to pan. Add onion and sauté over medium heat 3 minutes or until beginning to brown. Add chard stems, carrots and potatoes, and sauté stirring for 2 minutes. Add stock, salt and pepper, and bring to a boil. Cover and simmer over low heat 15 minutes.
Return chard leaves and garlic mixture to pan and cook 10 minutes or until vegetables are tender, adding a few tablespoons of water of pan becomes dry. Taste and adjust seasoning. Serve hot.