Ingredients
3 medium red-skinned potatoes, unpeeled, cut into 1″ pieces
1 tbsp. olive oil
1 tbsp. sugar
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper
3 cups chopped Swiss chard
1 (14.5 oz can) diced tomatoes, undrained
Directions
Place potatoes in a large pan, cover with water. Bring to boil. Boil 4-6 minutes or until crisp-tender. Drain.
Heat oil in a large skillet over medium-high heat. Add potatoes, sugar, cumin, salt and cayenne pepper.
Cook for 2-3 minutes. Stir in Swiss chard and tomatoes. Reduce heat to medium-low, cover, simmer 4-6 minutes.