Makes 4 servings.

4 medium Red Dog potatoes
2 tsp salt
1 bunch Red Dog chard
4 cloves garlic
1 cup water
1 tbsp olive oil
1/2 tsp crushed red pepper flakes
1.5 lb seasoned ground pork

Prep the potatoes. Peel the potatoes and cut them into 1-inch dice. Place them in a medium saucepan, add enough cold water just to cover them, and add the salt. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the potatoes are tender but not falling apart, about 10 minutes. Meanwhile…

Prep the chard. Remove the stems from the chard leaves and cut the leaves into 1-inch-wide strips.

Cook the sausage. Reheat the skillet you used for the kale over medium-high heat, 2 minutes. Crumble the pork into the pan and cook, breaking up the meat with a wooden spoon. Cook until the pork is browned, then add it to the bowl with the chard.

Finish the potatoes. Drain the potatoes in a colander. Smash and peel the garlic cloves; set aside.

Bring it all together. Reheat the skillet over medium-high heat and add the oil, crushed garlic, and red pepper flakes. When the garlic is fragrant, about 30 seconds, add the chard and pork to the skillet. Toss with two wooden spoons to coat everything in oil and cook 1 minute. Add the drained potatoes and toss to combine. Let it cook 2 minutes and taste it, adding additional salt and pepper, if necessary. Toss and cook 1–2 minutes more until it’s heated through and the chard is wilted, then enjoy!