2 tablespoons oil 1 cup minced onions 2 tablespoons minced garlic 2 tablespoons minced ginger root 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground cardamom 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 bunch white Swiss chard, leaves and stalks thinly sliced 3/4 pound small new potatoes, quartered 1/2 cup vegetable broth 2 tablespoons lime juice 1/4 cup chopped cilantro

Step 1 Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring just until they start to soften, about 2 minutes. Add the garlic, ginger, cumin, coriander, cardamom, salt and cayenne. Cook, stirring, until the garlic, ginger and spices are very fragrant, about 2 minutes.

Step 2 Add the chard, potatoes and vegetable broth and bring to a boil. Reduce the heat to low, cover and cook until the potatoes are tender, about 15 minutes.

Step 3Stir in the lime juice and cilantro, then serve.

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