Clean the potatoes, peeling if necessary. Cut them into large cubes (about 4cm square) and steam them for 20 minutes (they should be slightly melting, but not mushy either).

Meanwhile, remove the leaves from the chard and clean them (I soak them in water first, then dry them with a salad-spinner). Cut the leaves into strips (1 to 2 cm wide).

Coarsely chop the onion and finely chop the garlic.

Heat a drizzle of olive oil in a large frying pan or sauté pan. Add the onion and brown for 4 to 5 minutes over low heat, stirring constantly.

Then add the garlic and pine nuts. Brown again over low heat for 4 to 5 minutes.

Add the chard leaves. Cover and let it cook for 2 to 3 minutes, then cook uncovered for a further 2 to 3 minutes. Add a little oil if necessary.

Finally, add the potato pieces and olives. Season with the spices and a pinch of salt, and add another drizzle of olive oil. Cook over a very low heat for 10 minutes, stirring occasionally.