4 Mexican Squash, cut into quarters and 1/4" slices

2T olive oil

2T cumin

2T oregano

6C (or pint + quart jar) fire roasted tomatoes

1/4 red wine each jar to rinse them out

sprinkling of salt & white pepper

1/2tsp chipotle pepper

1/2tsp truffle salt

bunch of swiss chard leaf and stems, cut up (~ 1.5-2 quarts)

Heat olive oil over medium high heat in 5 qt pan/pot.

Add cumin & oregano and toast, stirring constantly - don't let it burn.

Add squash, stir well to coat, add more olive oil if necessary, saute until starting to get tinder.

Add tomatoes, rinsing each jar with about 1/4 C red wine.

Add rest of spices (chipotle pepper & truffle salt) and simmer to reduce to your liking.

Reduce heat to medium low to continue to cook off more water.  Stir occasionally.

Any other veggies which are desired may be added.

Dump in the chard/greens and turn off heat.  Stir it all in and let residual heat cook the greens.

Taste for salt, fat, acid, heat, and "fix" it to your desire.