Acelgas con Papa y Chorizo
(Chard with Potatoes and Chorizo)
From the Kitchen of Chef Jeff

This is not my own recipe; however it is fantastic and very satisfying.  Swiss chard, a very popular green in Mexico, is the star of this hearty side dish, and is also used almost like an herb to add flavor to soups and stock.

1 ½ - 2 pounds of chard (silver beet is my favorite), stems removed

1 tablespoon of oil

10 oz. Of chorizo or other spicy sausage, casings removed and cut into chunks

½ cup finely chopped onion

Two potatoes, peeled and cubed

1 ¼ pounds of tomatoes, pureed and strained

½ teaspoon of salt

Rinse the chard and place in a sauce pan with just the water that clings to the leaves and cook, covered, for five minutes over low heat.

Chop the chard coarsely and set aside.

Heat the oil in a large skillet; add the chorizo and sauté over medium heat until the fat is rendered, about 3-4 minutes.

Remove the chorizo and add the onion and sauté in pan drippings for 2 minutes.

Add the potatoes and sauté for 4 minutes, being careful not to let the onion burn.

Add the chard and tomatoes and salt.  Boil vigorously for 2 minutes.

Add the chorizo, cover and cook over medium heat for 10-15 minutes or until the potatoes are tender.