We have been talking a considerable amount about summertime, and all the great food that comes along with it. As much as we love cooking here at home, it's also nice to let someone else do the footwork every once in a while. The potluck is a great way to get yourself stuffed by making only one dish, and also get out of doing the dishes. Win, win. However, something that is not great is showing up to that potluck with the final addition to a bakers dozen of potato salads. Don't be that guy. Make this instead.

Obviously, you could just make it and keep it all to yourself. Also, it doesn't necessarily need to be a side dish. Put it on some pasta. Put it on rice. Add some broth, make a soup. You get the idea.

• 2 tablespoons olive oil
• 3/4 pound chard, cleaned stems and leaves separated, cut into 1 inch pieces
• 2 small bok choy
• 2 cloves garlic, minced
• 1 teaspoon anchovy paste
• 1 cup cherry tomatoes
• salt tt
• crushed red pepper ( optional )
• shaved parmesan ( optional )

Heat olive oil over medium heat. Add garlic and and anchovy paste and saute for a minute.  Add bok choy and chard stems, and cook over medium low heat for 5 minutes, then add leaves and tomatoes.  Season to taste. Serve warm or at room temperature, with parmesan, and crushed red pepper.