Ingredients:
- 8 cup chard, finely chopped
- 1 cup sliced celery
- 1 cup chopped onion
- 2 T. olive or vegetable oil
- 2 T. butter
- 2 large potatoes, peeled and diced
- 5 cup broth or water
- 1 tsp. salt or to taste
- pepper
Directions:
Separate chard stems from leaves. String any tough stems and slice thin. In a large kettle saute the sliced stems, celery and onions in hot oil and butter for 5 minutes. Add potatoes and broth. Bring to a boil. Reduce heat and simmer 15 to 20 mintues. Stir in the chard leaves and cook 4-5 minutes. Season to taste.
From: The Practical Produce Cookbook