While you can taste each one of the seasonal ingredients in this dish, the combination, both sweet and savory, works great. It looks just as beautiful as it tastes.

Ingredients:

1/3 cup olive oil, plus 1 tablespoon for pan

3 garlic cloves, finely minced

1 tsp. ground ancho chile powder (available on spice racks in most grocery stores)

Pinch of cayenne pepper, or more to taste

1/4 cup balsamic vinegar

1 tsp. honey

Salt and fresh ground black pepper, to taste

1 large red onion, peeled

3 medium sweet potatoes, peeled

6 cups Swiss chard, thick lower stems discarded

2, 10 oz. packages frozen corn, thawed and drained

Directions:

In a large skillet, heat olive oil over low heat.  Add garlic.  Sauté until softened, but do allow the garlic to brown, about 3 minutes.  Set pan aside to cool.

Meanwhile cut red onion, sweet potatoes, and Swiss chard into 1/2- inch pieces.

Make sauce: Transfer reserved oil and garlic mixture to a blender or mini-processor. (Reserve pan.) Add ancho chile powder, cayenne pepper, vinegar, and honey.  Blend.  Add salt and pepper to sauce, as needed. Set aside.

Place reserved skillet over medium heat and add a tablespoon of oil. Add onions and sauté, stirring often, until they are caramelized- about 10 minutes. Add sweet potatoes and reserved sauce. Stir, cover, and let simmer until potatoes are just tender, about 15-20 minutes.  (If pan gets too dry, add up to 1/4 cup water and re-cover.)

Remove cover and add as many large handfuls of Swiss chard as the pan will hold. Add all the corn, and cover, cooking for 2 minutes. Add remaining Swiss chard, cover pan, and cook until all the chard has wilted and the corn is warm. Taste for seasoning, adding salt and pepper, as needed.

Makes 8-10 servings.