I still have lots of chard sprouting like weeds in my vegetable garden.
Here’s a simple, but fine-tasting recipe with limited ingredients. This means that if you’ve got to buy chard to make this dish, your cost won’t break the bank. I know this is a good thing, since many of us are aiming for bargains at those end-of-summer sales.
Enjoy Chard and Tomatoes as a healthy and delicious side to grilled meats, poultry or seafood dishes.
Prep time: 20 minutes
Serves: 4 (as a side dish)
2 bunches (about 8 cups) coarsely chopped fresh chard
3 to 4 tablespoons extra virgin olive oil (or more, depending on your taste)
Salt and ground black pepper, to taste
2 yellow or red tomatoes, deseeded & cut into 1/4-inch pieces
1. Rinse, drain and spin dry the chopped chard in cold water about 3 to 4 times (this will remove dirt particles). Set chard aside.
2. Meanwhile, bring a 5 to 6-quart sauce pot filled with water to a boil.
3. When water is boiling, add the chard.
4. Cook chard about 2 to 4 minutes or until it is wilted and tender, but not overcooked.
5. When chard is cooked, drain it in a colander and let it cool slightly, for about 5 minutes.
6. Drain the chard very well and transfer it to a serving bowl.
7. Stir the oil, salt and pepper into the chard. Add tomato pieces and stir once more.
8. Taste, adjust seasonings and serve immediately.
Text and Photograph ©2013 Nancy DeLucia Real