In a large skillet heat the oil until shimmering. Add the potato and garlic. Cook, covered, over medium heat until potatoes are cooked through, about 15 minutes.
Stir in the chard and corn, tossing to coat. Cook until the chard is withered and the corn is hot.
Toss in the tomatoes and cook just until hot. Serve immediately.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on ¼ recipe.