Greens Recipes

Patatas con Acelgas en Cazuela

(Cazuela of Potatoes With Chard)

6 to 8 servings

This is named for the flameproof terra cotta dish the food is baked in. You can use a gratin or other ovenproof baking dish that holds 32 ounces and can be placed directly on stovetop heat. This goes nicely with fish, and it looks nicer with the optional melted cheese on top. Adapted from "Cooking From the Heart of Spain," by Janet Mendel (William Morrow, $24.95).

3 tablespoons olive oil

2 pounds (4 large) baking potatoes, peeled and cut into 1/4 -inch-thick slices

4 cups (about 1/2 pound) chopped chard, both stems and leaves

1 medium leek, both white and light green parts, cleaned and cut crosswise into 1/4 -inch pieces

Freshly ground black pepper

1/4 teaspoon fennel seeds

1 teaspoon salt

2 tablespoons red wine vinegar