Serves: 4
Total Calories: 101

2 , poblano chile kimmy, , roasted and peeled
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1 bunch swiss chard (large), rinsed, and stemmed
2 tablespoons olive oil
1 medium white onion, chopped
2 cloves garlic (medium), finely chopped
2 medium tomatoes, peeled and diced
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

1. Prepare the chiles. Then, cut out the stem end section of the chiles. Discard the stems and cut the chiles open. Remove the seeds and veins. Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × 1/4 inch).

2. Cut the chard leaves crosswise about 1/2-inch wide. Put into a large saucepan and add 1/2 cup water. Cover and bring to a boil. Reduce the heat to low and simmer until the leaves are cooked down and tender, about 8 minutes. Drain the liquid left in the pan and set aside off heat.

3. In a medium nonstick skillet, heat the oil over medium heat and cook the onion and garlic, stirring, until they begin to brown, 3 to 4 minutes. Add the tomatoes and thyme. Cook, stirring, until bubbling and juicy, 2 to 3 minutes.

4. Transfer the mixture to the pan with the chard. Add the chile strips, salt, and pepper. Heat through, over medium-low heat. Adjust seasoning. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 101
Calories from Fat: 60

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