Swiss Chard with Tomatoes and Potatoes

This is a super simple recipe borne out of poor shopping habits. I usually don't shop with a plan in mind - I might need a few things, then decide to wing it on the rest. In this case, I ended up with a bunch of Chard I forgot about, one lonely potato, and a pint of tomatoes that I had intended to use for one thing but ended up pirating a few of the other ingredients for another purpose, so they were left to themselves. I couldn't even use them in a salad, because the day before, I noticed my lettuce and baby cukes getting wilty, so I chopped them up and used them as a bed to polish off the chicken salad I still had tucked away in the fridge. Proportionally, this would have been better with one more potato to provide a better ratio of potato to tomato, so I'm sneaking an extra into the list of ingredients. A great option as a side dish, but you could also throw a sunny-side up egg over the top and serve it up for breakfast. I started off with a bit of water in the bottom and covering the dish to let the veggies start to steam and break down, then took the cover off for the rest of the time. The end result gave me a layer of crispy greens at the top with nicely wilted greens and tender veggies underneath. If you don't like the idea of the crispy greens (think Kale Chips), you could hold off on sprinkling the crumbs and Parmesan over the top until after taking the cover off. That will afford you an opportunity to give everything a stir so the greens on the top will now be on the bottom, and those that were in the water are at the top. Then you can sprinkle the topping and continue to bake. If you want to invest the extra time and clean up, you could certainly saute the garlic and onion first, then throw in the potatoes to give them a head start. I like a one-dish/pot item when I can get away with it. INGREDIENTS: 1 bunch Swiss Chard 1 pint small tomatoes 2 large potatoes 1 large onion 1 clove garlic or 1t jarred minced garlic 2-3 T olive oil Salt and Pepper to taste Sprinkle of crushed red pepper flakes 1/4 c seasoned bread crumbs 1/4 c grated Parmesan Start by washing and drying your chard. You want to remove any grit, and drying it assures that the olive oil won't just roll off. Chop the large stalks off the ends of the chard, then stack a bunch of leaves and slice down the middle, along the stem, then crosswise into pieces; repeat with the rest. Because everything is going into one pot in the oven, you want to make sure your potatoes will cook through at the same rate, so slice them into thin rings and then into quarters so you are left with sort of pie-slice wedges. Dice the onion and mince the garlic (I used jarred minced garlic with red peppers). Throw the chard, potatoes, onion, garlic, and tomatoes into a large bowl, toss together with just enough olive oil to lightly coat, then season with salt, pepper, and crushed red pepper flakes. Pour 1/2 c water into baking dish, then pour in your veggies. Mix together the bread crumbs and Parmesan and sprinkle over the top. Cover and bake at 375 for about 20", then uncover and continue baking until the potatoes are tender and the topping golden - about 45" total baking time.  See note above re: crispy greens. WARNING:  Be sure to let this cool for a minute or two before digging in.  I love when a roasted tomato pops when you bite into it, but straight out of the oven, all that liquid in the middle will be super hot!