his Caribbean-style recipe is an adaptation of a recipe that is traditionally made with calalloo, the leaves of a taro root. Swiss chard is a good substitute, but I have also seen spinach used in its place (decrease your cooking time if you use spinach).

Ingredients:

• 1 tablespoon Napa Valley organic extra virgin olive oil
• 1 clove garlic, minced
• 1 small onion, minced
• 1 small red jalapeno pepper, seeded and minced
• 1/4 teaspoon fresh thyme, minced
• 2 pounds fresh Swiss chard, center ribs removed, leaves torn into 2-inch pieces
• 1 medium tomato diced
• 1/4 teaspoon black pepper
• 1 ounce grated Gelson’s Finest extra sharp Cheddar cheese (about 2-3 tablespoons)

Instructions:


1. Heat oil over medium-low heat in a large pot. Add garlic, onion, jalapeno and thyme and cook until onion is soft, about eight minutes. Turn heat up to medium, add chard and tomato and cover for about two minutes to wilt. Remove lid, mix all ingredients together and cook uncovered six to eight minutes, until chard is wilted. Season with pepper. Remove from heat and stir in cheese.