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The following light recipe, adapted from one from Rick Bayless, chef/owner of Topolobampo and Frontera Grill, can be a side dish or entree. Serve with corn bread or warm corn tortillas.

BRAISED CHARD WITH POTATOESAND POBLANOS

Preparation time 25 minutes

Cooking time: 35 minutes

Yield: 4 servings

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4 large poblano chilies

3/4 cup low-sodium chicken broth

3 medium red-skinned potatoes, cut into 1/2-inch cubes

1 tablespoon canola or vegetable oil

1 medium white onion, finely chopped

2 medium cloves garlic, finely minced

1/4 teaspoon dried oregano

1/8 teaspoon dried thyme

8 cups thinly sliced chard leaves, tough stems removed

1/4 teaspoon salt

3/4 teaspoon arrowroot, see note

1/2 cup fat-free half-and-half

1/2 cup crumbled Mexican queso fresco or feta cheese

1. Heat broiler. Put chilies on baking sheet. Broil, turning several times, until skins are blackened. Remove from oven; place damp paper towel over chilies. Let cool. Peel; remove stems and seeds. Rinse lightly. Cut into thin strips.

2. Combine broth and potatoes in medium saucepan; heat to boil. Cover; simmer over medium heat about 10-15 minutes, or until tender. Set aside.

3. Heat oil in large skillet over medium heat. Add onion; saute 5 minutes. Add garlic, chili strips, oregano and thyme; saute 2 minutes. Pour potatoes and broth into pan. Stir in chard and salt. Cook, uncovered, over medium-high heat until broth evaporates, about 4 minutes. Remove from heat. Turn heat to medium.

4. Put arrowroot into bowl; slowly stir in half-and-half. Stir it into chard mixture; place back on heat. Stir until lightly thickened. Crumble cheese on top.

Note: Arrowroot, like cornstarch, is used as a thickening agent. It can be found in supermarkets, health-food stores and Asian markets.

Nutrition information per serving:

Calories ………… 235 Fat ……….. 8.3 g Saturated fat .. 3.2 g

% calories from fat .. 31 Cholesterol … 20 mg Sodium …….. 508 mg

Carbohydrates …… 32 g Protein ……. 8.8 g Fiber ………. 3.1 g

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