3 cups pork stock (or chicken, or vegetable, or beef)
2 Yukon gold potatoes, unpeeled and diced
1 bunch chard, ribs removed and greens roughly chopped (or spinach, or kale)
salt and pepper
1In a soup pot, heat a drizzle of oil and saute the onions until soft. Add the garlic and rosemary and cook for a few more minutes, until the onions are starting to brown. Add the pork, stock and potatoes and bring to a simmer; cook for 20 minutes, until the potatoes are tender. Add the chard and cook for a few minutes, until it wilts (chard is sturdier than spinach, so will take a bit longer). Season with salt and pepper and serve hot.