2 teaspoons olive oil
2 onions, thinly sliced
1 jalapeno pepper, seeded, de-veined and thinly sliced (wear gloves to prevent skin irritation)
1 cup stewed tomatoes
2 medium red potatoes, diced
½ cup low-sodium vegetable broth
8 cups lightly packed Swiss chard leaves, cleaned and cut crosswise into 1 inch strips
Directions: In a large saucepan, heat the oil; sauté the onions and pepper until the onions begin to brown a bit, 10-12 minutes. Add the tomatoes; bring to a boil. Cook, stirring constantly, about 2 minutes. Add the potatoes and broth; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender and the liquid is reduced to about 1/3 cup, 10-12 minutes. Add the chard; cook, stirring, until wilted, about 3 minutes.
Makes 4 servings.
Nutritional Information: Per serving: 135 calories, 3g total fat, 0g saturated fat,
0 mg cholesterol, 536 mg sodium,
26 g total carbohydrate, 3 g dietary fiber,
5 g protein, 91 mg calcium.