One large bunch chard, washed and chopped with the ends removed
7 red potatoes, thinly sliced
2 tsp. oregano
1/4 cup Parmesan cheese
salt and pepper
Preheat oven to 350 F.
Steam the chard in a frying pan with a splash of water for about 5 minutes until it is wilted and tender. Meanwhile, cut the potatoes very thinly. In a baking dish, rub a bit of olive oil and place a layer of potatoes on the bottom. Cover with chard and sprinkle with half of the cheese and the oregano. Sprinkle with salt and pepper and drizzle with olive oil. Repeat the process to make another layer, then cover with a final layer of potatoes.
Drizzle with olive and salt and pepper and place in the oven. Bake for about 45 minutes to one hour, until potatoes are tender when pierced with a fork.
Vegans: omit the cheese, and I think it will still be delicious.