1 pound Swiss or rainbow chard
2 tablespoons canola oil
1 carrot (cut into 1/4-inch dice)
1/2 cup diced fennel (cut into 1/4-inch dice)
1 cup thinly sliced leeks (white part only)
2 cups diced, peeled potatoes (cut into 1/4-inch dice)
6 cups vegetable or chicken stock
1/2 cup diced tomato (cut into 1/4-inch dice)
1 teaspoon fennel seeds (crushed or ground into a powder)
  A few gratings of fresh nutmeg
  grated zest of 1 lemon
  Kosher salt (to taste)
  freshly ground pepper (to taste)