1.  Peel and chop the garlic and set aside.

2.  Clean the Swiss chard well to ensure all dirt and grit has been removed. Separate the leaves from the stems; then dice the stems and roughly chop the leaves.

3.  Clean and peel the potatoes. Cut into 1 inch chunks.

 

 

 

4.  In a skillet over medium heat, add the garlic, olive oil and Swiss chard stems. Sauté for a few minutes until the stems begin to turn translucent.

5.  Add to the skillet 1/2 cup water and the potatoes. Cover and simmer for 8 - 10 minutes, adding water as needed so that the potatoes do not dry out and burn in the pan.

6.  When the potatoes begin to soften, add the Swiss chard leaves, the cayenne pepper and a little more water, if needed. Cover and simmer for 10 minutes, stirring occasionally.

7.  Cook until the Swiss chard and potatoes have thoroughly softened. Break up a few of the potatoes to thicken the cooking liquid slightly.

8.  When the mixture is ready, remove the pan from the heat and add salt to your taste.

9.  Plate the vegetables, sprinkle the Parmigiano over the top and serve.