1 pound small potatoes of your choice, scrubbed
3 cloves of garlic, finely chopped
1 tablespoon olive oil
1 bunch chard, stems removed
1 cup vegetable or chicken broth
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper

Put the potatoes in a large saucepan, add cold water to cover by an inch and season generously with salt. Bring to a boil, reduce the heat, and simmer until potatoes are fork tender, about 10-12 minutes depending on their size. Drain and halve the potatoes if large and set aside while you prepare the broth. Add the finely chopped garlic along with the tablespoon of olive oil over low heat to a large skillet and cook for 4-5 minutes until the garlic starts to sizzle and becomes fragrant. Roughly chop the chard and add to the pan along with ½ cup of the stock. Cook for 2-3 minutes or just until the chard starts to wilt. Add the chard to the bowl of a food processor or blender and pulse until the chard is finely chopped. Add the potatoes and chard mixture back to the skillet along with the remaining ½ cup of stock and the lemon juice. Cook over medium heat until the potatoes are heated through. Taste and season with salt and pepper.