Yield: 4 servings

2 tablespoons olive oil, divided

4 large garlic cloves, chopped

6 cups rinsed, finely chopped red or green chard leaves

1 medium onion, chopped

2 cups thinly sliced red or green chard stems

3/4 pound carrots, peeled and cut into 3/4-inch cubes

3/4 pound baking potatoes, peeled and cut into 3/4-inch cubes

1 1/2 cups vegetable or chicken stock or broth

Salt

Freshly ground black pepper

1. Heat 1 tablespoon oil in a large, deep skillet or sauté pan, preferably nonstick. Add garlic and sauté for 15 seconds over medium-low heat. Add chopped chard leaves with liquid clinging to them, and sauté for about 30 seconds. Cover and cook for 2 minutes or until chard is wilted. Remove mixture from pan.

2. Add remaining 1 tablespoon oil to pan. Add onion and sauté over medium heat for 3 minutes or until beginning to brown. Add chard stems, carrots and potatoes, and sauté, stirring, 2 minutes. Add stock and salt and pepper to taste; bring to a boil. Cover and simmer over low heat for 15 minutes.

3. Return chard leaves and garlic mixture to pan and cook for 10 minutes or until vegetables are tender, adding a few tablespoons of water if pan becomes dry. Taste and adjust seasoning. Serve hot.

Note: This dish can be prepared in advance. It reheats beautifully.

Per serving: 190 calories; 7g fat; 1g saturated fat; no cholesterol; 4g protein; 29g carbohydrate; 7g sugar; 5g fiber; 560mg sodium; 80mg calcium.