3 tablespoons olive oil
4 large (2 pounds) baking potatoes, peeled and cut into 1/4-inch-thick slices
4 cups (about 1/2 pound) chopped chard, both stems and leaves
1 medium leek, both white and light green parts, cleaned and cut crosswise into 1/4-inch pieces
Freshly ground black pepper
1/4 teaspoon fennel seeds
1 teaspoon salt
2 tablespoons red wine vinegar
1 medium clove garlic, crushed
1/2 cup water
1/2 cup freshly grated manchego cheese (optional)
Preheat the oven to 350 degrees. Use a little of the olive oil to lightly grease the inside of the large cazuela or baking dish.
In a large bowl, combine the sliced potatoes, chopped chard and chopped leek, and spread in an even layer in the baking dish. Add pepper to taste, the fennel seeds and salt.
In a small bowl, combine the remaining olive oil, red wine vinegar, crushed garlic and water. Add to the seasoned vegetable mixture and stir to combine. Cover the cazuela or baking dish tightly with aluminum foil. Place over medium heat on the stovetop and cook for 4 to 5 minutes or just until the liquid begins to bubble.
Transfer to the oven and bake for 30 minutes. Discard the foil, add the grated cheese, if desired, and bake for 15 minutes. Allow the vegetables to sit for 10 minutes before serving.
Recipe courtesy of Anne McDonough. Adapted from recipe from "Cooking From the Heart of Spain," by Janet Mendel.