One bunch chard. One dry ancho pepper, seeds removed and discarded, broken into small 1/2” pieces, one clove garlic chopped fine, one stalk celery chopped fine, and salt to taste. Layer in the pot and cook for an hour.
Add three tablespoons vinegar, handful chopped parsley or one tablespoon chopped oregano, and one tablespoon olive oil before serving.
The anchos in the local mexican grocery store are bright and fleshy looking. We like Chavez Supermarket in Redwood City which also has a delicious deli counter.