2 Tbsp. vegetable oil1 Serrano chile, very finely chopped 1 med. onion, peeled & very finely chopped (try substituting leeks!) 2 garlic cloves, peeled & very finely chopped (try substituting green garlic!) 1 bu. chard & your bag of spinach (about 1-1/2 lbs. total), stems removed & cut crosswise into very fine strips 1/2 tsp. sat, or to taste
Put the oil in a large, wide pot and set over medium-high heat. When very hot, put in the chile, onions, and garlic. Stir and fry until the onions turn medium brown. Now put in the spinach and salt. Cover, allowing the spinach to wilt. Stir, turn the heat to medium, cover again, and cook for 25 minutes. Uncover and stir. Cook, uncovered, another 5 to 6 minutes, or until almost no liquid is left at the bottom of the pan. Turn up the heat during this period, if needed. Serves 3.
from Madhur Jaffrey’s World Vegetarian