Preparation

• Put the potatoes in a 4- to 5-quart pot with enough water to cover by 2 inches. Salt the water generously, and bring to a boil over medium-high heat. Boil until the potatoes are fork tender, 12 to 15 minutes. drain and let cool. Peel the potatoes, and quarter or cut into 2-inch chunks, depending on size.
• Trim the tough ends from the chard and discard. Cut the stems from the leaves, then cut the stems into 2-inch pieces. Stack the leaves a few at a time, and cut them crosswise into 2-inch-wide strips.
• Heat the oil and garlic in a 7-quart Dutch oven or similar large pot set over medium-low heat. When the garlic starts to sizzle, press down on it with the back of a wooden spoon or silicone spatula until fragrant, taking care not to let it brown. add the chard stems and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. in two batches, add the leaves, adding more to the pot as the first batch begins to wilt. cover and cook until wilted, about 4 minutes. Stir in the potatoes and sprinkle with 1 tsp. salt.
• Cover, reduce the heat to low, and let the vegetables stew in the juices released from the greens, stirring occasionally, until the chard has turned dark and is tender, about 25 minutes. Season to taste with salt, and serve hot or warm.