and it uses both the stems and leaves of the chard. I have lots of chard in the garden and this made a small dent in it. It's a very homey dish that I think would be good as a side with Italian sausage.
SWISS CHARD WITH TOMATO
From Anne Casale's Italian Family Cooking.
3 lb. (about 10 large stalks) Swiss Chard
Salt
3 Tbs. olive oil
1 tsp. minced garlic (I used at least two)
1/2 cup tomato pulp (1 large tomato, peeled, seeded and chopped)
Pepper
Bring a large pot of salted water to the boil.
Pull the leaves from the stalks. Wash leaves and stalks separately. Trim stalks, and peel off the transparent membranes on both sides with a paring knife, (as if stringing celery). Cut into large dice.
Simmer the stalks until tender, about 10 minutes. Turn up the heat and add the leaves to the pot. Boil just until wilted, 1-2 minutes. Drain and rinse under cold water. Drain again, and squeeze the chard in a towel to remove excess water.
Heat the olive oil in a skillet and saute the garlic until very lightly golden. Add the tomatoes and cook 1 minute. Stir in the chard and bring to the simmer. Season with salt and pepper. Cover the skillet and cook slowly, stirring occasionally, until stalks are very tender, about 15 minutes.
SWISS CHARD WITH TOMATO
From Anne Casale's Italian Family Cooking.
3 lb. (about 10 large stalks) Swiss Chard
Salt
3 Tbs. olive oil
1 tsp. minced garlic (I used at least two)
1/2 cup tomato pulp (1 large tomato, peeled, seeded and chopped)
Pepper
Bring a large pot of salted water to the boil.
Pull the leaves from the stalks. Wash leaves and stalks separately. Trim stalks, and peel off the transparent membranes on both sides with a paring knife, (as if stringing celery). Cut into large dice.
Simmer the stalks until tender, about 10 minutes. Turn up the heat and add the leaves to the pot. Boil just until wilted, 1-2 minutes. Drain and rinse under cold water. Drain again, and squeeze the chard in a towel to remove excess water.
Heat the olive oil in a skillet and saute the garlic until very lightly golden. Add the tomatoes and cook 1 minute. Stir in the chard and bring to the simmer. Season with salt and pepper. Cover the skillet and cook slowly, stirring occasionally, until stalks are very tender, about 15 minutes.