1 pound red potatoes, rinsed in cold water
1 leek, including just a little of the
green, chopped and washed well
1 medium Spanish onion, peeled and diced
4 garlic cloves, peeled
2 jalapeno peppers, seeded and finely
minced
3 cups coarsely chopped red Swiss chard,
mustard greens, and turnip greens (stems removed)
4 medium vine-ripened tomatoes, coarsely
chopped
2 cups chopped canned plum tomatoes
1 quart vegetable stock and water
1 tsp kosher salt
1 tsp cracked black pepper
3 tbsp balsamic vinegar |