Also, I slice out the stems from the leaf, and chop them, then sauté them with the onions to soften them, add ribbon-slices of chard to steam at the last minute and stir them into the sauce. Canned Muir Glen Fire-Roasted chopped tomatoes make quick work of the tomatoes addition in the winter. (I use my own frozen farmers-market tomatoes for soups instead.)
When I DO take the time to make this more carefully, it is definitely a company-worthy accompaniment to roast chicken, etc.
Rick Bayless’ “Acelgas Guisadas” -- Swiss Chard with Tomatoes and Potatoes
From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless
Rick's headnote: Here is another of the typical vegetable dishes that are often cooked with a little pork or chicken. This tasty, homey preparation based on one from Rodriguez’ La comida en el México antiguo y modern, can serve as anything from a light main dish (with cubes of fresh cheese stirred in at the last moment), to a vegetarian taco filling or an accompaniment to simple broiled or charcoal-grilled meat, poultry or fish. Swiss chard, one of the most common greens in Mexico, has a good texture and a flavor that’s a little fuller than spinach, so it works beautifully in this kind of preparation. Though frequently stewed for a long time, it seems to have the best texture when just wilted, as I’ve directed.
Yields: about 2 ½ cups, 4 servings
1 Tbs lard, vegetable oil or butter
1 small onion, thinly sliced
Fresh hot green chiles to taste (about 1 chile Serrano or ½ chile jalapeño), stemmed
seeded, deveined and thinly sliced
1 ripe, medium-small tomato, roasted or boiled, cored and peeled OR ½ o15-
ounce can tomatoes, drained
2 medium-small (about 8 ounces total) boiling potatoes like the red-skinned ones,
cut in ¾-inch dice
½ cup any poultry or meat broth or water, plus a couple tablespoons more if
necessary
4 leaves epazote (optional)
Salt, about ½ tsp
½ bunch (about 4 ounces) small Swiss chard, stems cut off and leaves sliced
crosswise in 1-inch strips
From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless
Rick's headnote: Here is another of the typical vegetable dishes that are often cooked with a little pork or chicken. This tasty, homey preparation based on one from Rodriguez’ La comida en el México antiguo y modern, can serve as anything from a light main dish (with cubes of fresh cheese stirred in at the last moment), to a vegetarian taco filling or an accompaniment to simple broiled or charcoal-grilled meat, poultry or fish. Swiss chard, one of the most common greens in Mexico, has a good texture and a flavor that’s a little fuller than spinach, so it works beautifully in this kind of preparation. Though frequently stewed for a long time, it seems to have the best texture when just wilted, as I’ve directed.
Yields: about 2 ½ cups, 4 servings
1 Tbs lard, vegetable oil or butter
1 small onion, thinly sliced
Fresh hot green chiles to taste (about 1 chile Serrano or ½ chile jalapeño), stemmed
seeded, deveined and thinly sliced
1 ripe, medium-small tomato, roasted or boiled, cored and peeled OR ½ o15-
ounce can tomatoes, drained
2 medium-small (about 8 ounces total) boiling potatoes like the red-skinned ones,
cut in ¾-inch dice
½ cup any poultry or meat broth or water, plus a couple tablespoons more if
necessary
4 leaves epazote (optional)
Salt, about ½ tsp
½ bunch (about 4 ounces) small Swiss chard, stems cut off and leaves sliced
crosswise in 1-inch strips
The flavorings. In a medium-size saucepan, heat the lard oil or butter over medium. Add the onion and chilled, and cook, stirring frequently, until the onion is lightly browned, 7 or 8 minutes. Roughly chop the tomato, add it to the pan and cook for 3 or 4 minutes longer, to reduce the liquid a little.
The potatoes. Stir in the potatoes, broth, optional epazote and salt. Cover and cook over medium-low heat until the potatoes are tender, about 10 minutes. Check the amount of liquid: If most has been consumed, add a little more broth; or, if it is very soupy, quickly boil it down, uncovered, until only ¼ cup is left.
Steam-cooking the chard. Mix in the chard, cover and cook over medium heat until the greens are tender, about 3 minutes. Uncover and taste for salt. There should be enough tomatoey broth to coat the vegetable. Serve right away.
Timing and Advance Preparation - The dish takes ½ hour to make. Steps 1 & 2 can be done a day ahead, covered and refrigerated. Reheat just before serving, then finish Step 3.