• 1 bunch chard
  • 1 bunch beets, tops only
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 large leeks, white and tender green, thinly sliced crosswise
  • 2 cloves garlic, thinly sliced
  • 1 1/2 cups vegetable stock
  • salt and pepper
  • 1 1/2 pounds potatoes


Bring a large pot of water to a boil and add some salt.
Cut the chard and beet greens into 1-inch ribbons and wash them thoroughly.
Add the greens to the pot and cover.
As soon as the water returns to a boil, drain the greens in a colander and pat dry.
Preheat the oven to 375 degrees.
In a large skillet, heat the olive oil.
Add the leeks and garlic and cook over moderate heat until just beginning to brown, about 10 minutes.
Add the vegetable stock and bring to a boil.
Season with salt and pepper and remove from the heat.
Peel the potatoes and slice them 1/4-inch thick.
In a large bowl, toss the potatoes with the greens and leeks.
Season with salt and pepper.
Transfer the mixture to a large baking dish and press the vegetables down firmly.
Dot with 2 tablespoons of butter.
Cover the pan tightly with foil and bake for 1 hour.
Uncover and bake for about 15 minutes longer, or until the potatoes are very tender.
Makes 6 servings.