Step 1

In a large pot, cover potatoes with water, add vinegar and 1 teaspoon salt. Bring to boil, then simmer for 5-6 minutes. Drain and set aside.

Step 2

Warm the olive oil over medium heat in a 12-inch skillet. Add the onion, zucchini, and red bell pepper. Cook until vegetables start to soften, 3-4 minutes. Then add garlic and cook for one minute. Add the spices, remaining salt and pepper and stir to combine. Add potatoes and cook, stirring occasionally, until edges start to brown. Stir in the crushed tomatoes. Add chard and cook (stirring occasionally) until tomatoes have warmed and chard has wilted.

Step 3

Season with additional salt and pepper as needed. Serve immediately. Garnish with diced avocado if desired.