Ingredients:
2 bunches rainbow chard, leaves and stems separated and diced ¼ cup chopped red onions ½ tbsp. garlic, finely chopped 3 tbsp. cooking oil 1 jalapeno, seeded and diced 2 small Yukon Gold potatoes, peeled and cut into wedges
Directions:
Heat the oil in a large pan over low heat. Add the diced onions and stems to the pan. Cook for about 5 minutes. Add the potatoes and continue to cook for another 5 minutes. Increase heat to medium. Begin adding about 2 tablespoons of water as needed while stirring continuously to prevent sticking. Cook for another 10 minutes. Finally, add the chard leaves, garlic and jalapenos. Cook for an additional 10 minutes or until the potato and chard leaves are cooked to your liking. Season with salt.
Tip:
Beets produce their own water as they cook, so it’s a good idea to pat them dry after washing.
