Red Potatoes And Wilted Greens

• 3/4 lb. small red potatoes
• 4 cups packed chard, minus stems
• 1-2 Tbsp. toasted sesame oil
• 2 small garlic cloves, minced
• 1 onion, thinly sliced
• 5 Tbsp. reduced sodium soy sauce
• 1/2 tsp. black pepper

1. 1. Bring potatoes with enough salted water to cover in a medium saucepan, and simmer 15 minutes or until tender.
2. 2. In the meantime, wash and drain the chard well.
3. 3. Drain potatoes in a colander and set aside until they are cool enough to handle. Cut each potato in half.
4. 4. Heat 1 tablespoon of the oil in a large, nonstick skillet over moderate heat. Add the onion and cook until translucent. Add garlic and continue cooking until onion and garlic are pale gold. Remove them from the pan with a slotted spoon and set aside.
5. 5. Add the cooled potatoes to the skillet cut-side down and saute until golden, about 5 minutes, adding a little more olive oil to the pan if necessary.
6. 6. Add greens over the top of the potato mixture. Sprinkle with 2 tablespoons of water and the soy sauce, then add the onion/garlic mixture. Cover and cook, turning occasionally, until the greens are tender. Season mixture with pepper and stir until combined well.
7. 7. Transfer mixture to a serving bowl.

red potatoes, chard, sesame oil, garlic, onion, soy sauce, black pepper

Taken from www.epicurious.com/recipes/member/views/red-potatoes-and-wilted-greens-1233542 (may not work)