Swiss chard with tomatoes and potatoes

This recipe comes from "Authentic Mexican". Ironically, of all the Mexican dishes I have made recently, this is the one that tasted the least "Mexican" in my opinion. (That's probably due to the fact that the US has given me a very distorted perspective of true Mexican cuisine.) The book points out that Swiss chard is one of the most common greens eaten in Mexico.

The 2 truly characteristic Mexican ingredients in this dish are the Serrano chili peppers and the epazote leaves I couldn't really taste either in the final product, though.

I did follow the "suggested variant" of adding chunks of queso fresco -- this added a nice richness.

The one mistake I made was to use a wide skillet instead of a pot. This meant that during the stage of simmering the potato chunks, the potatoes were only partially covered with the liquid broth, which led to much slower and uneven cooking of the potatoes (as well as the broth evaporating off too quickly.)

In any event, the dish tasted healthy, and nourishing; certainly nothing spectacular, though.