Ingredients

3/4 lb. small red potatoes

4 cups packed chard, minus stems

1-2 Tbsp. toasted sesame oil

2 small garlic cloves, minced

1 onion, thinly sliced

5 Tbsp. reduced sodium soy sauce

1/2 tsp. black pepper

Preparation

  1. Bring potatoes with enough salted water to cover in a medium saucepan, and simmer 15 minutes or until tender.

  2. In the meantime, wash and drain the chard well.

  3. Drain potatoes in a colander and set aside until they are cool enough to handle. Cut each potato in half.

  4. Heat 1 tablespoon of the oil in a large, nonstick skillet over moderate heat. Add the onion and cook until translucent. Add garlic and continue cooking until onion and garlic are pale gold. Remove them from the pan with a slotted spoon and set aside.

  5. Add the cooled potatoes to the skillet cut-side down and sauté until golden, about 5 minutes, adding a little more olive oil to the pan if necessary.

  6. Add greens over the top of the potato mixture. Sprinkle with 2 tablespoons of water and the soy sauce, then add the onion/garlic mixture. Cover and cook, turning occasionally, until the greens are tender. Season mixture with pepper and stir until combined well.

  7. Transfer mixture to a serving bowl.