Chard with potato

A quick vegetable dish to have with roti or as a side dish to serve with rice and dhalfor a vegetarian meal. You can leave out the potato if you want and just have chard. You can also make this with bok choy or spinach.

Ingredients

• • 3-4 cups chopped chard

  • 1 large potato, peeled, quartered lengthwise and cut into 1/2 cm slices

  • 1/2 onion, sliced

  • 1 fresh chilli, or to taste, slit (optional)

  • 1/4 tsp mustard seeds

  • 1/4 tsp cumin seeds

  • 1/4 tsp fenugreek seeds

  • 1 dstsp oil

  • Salt to taste

Method

• 1. Heat oil.

  2. Add the mustard, cumin and fenugreek seeds.

  3. When the seeds pop, add the onion, chilli, potato and salt. Then add the chard.

  4. Stir to combine, cover and cook over low heat until the potatoes are cooked (about 5-10 minutes).

  5. When the potatoes are cooked, increase the heat and cook uncovered until any liquid that came out of the chard has evaporated. Remove from heat.

Variations

• • Omit the potato, cook the chard on high heat, stirring frequently. As soon as the chard is cooked, add about /4 cup of grated coconut and remove from heat.