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Image.Acquacotta

Chard, Celery & Onions (Acquacotta – Italian)

In Appetizers / Starters, Vegetables On July 15, 2017 0 Comments

Acquacotta literally means “cooked water” and is one of the classic vegetable soups of Tuscany. This dish is made with simple ingredients – chard, onion and celery. Acquacotta is served over fresh slices of bread and chilled white wine. You can’t ask for a healthier or more delicious appetizer!

Prep time: 20 minutes
Serves: 4 to 6

Ingredients:
1 bunch fresh, Swiss chard (green or red)
3 celery stalks
1 small brown or white onion
2 to 3 tablespoons extra virgin olive oil
salt and grind black pepper, to taste
6 to 8 slices Italian or French bread

Directions:
1. Trim and discard the stems from the chard.

2. Cut chard leaves into 3-inch pieces wash leaves and spin-dry (do this 3 times to ensure all dirt particles are gone).

3. Peel the celery stalks and chop them into 1/2-inch pieces; set aside.

4. Peel the onion and cut it in half. Cut each onion half into thin slices.

5. In a 12-inch skillet, heat the oil on medium-high setting.

6. When oil is hot, add the celery and onion; stir-fry until onion is translucent and light golden.

7. Toss in the chard.

8. Using tongs, gently mix celery, onion and chard together.

9. Cook the chard mixture on medium-high heat until chard has wilted (it should look almost raw).

10. Add salt and ground black pepper, to taste.

11. Place the bread slices on a serving platter; divide the Acquacotta evenly over bread slices. Serve immediately.
Text & Photograph ©2017 Nancy DeLucia Real

Chard&Tomato.Medium

Chard & Tomatoes

In Sides, Vegetables On September 20, 2013 0 Comments

I still have lots of chard sprouting like weeds in my vegetable garden.

Chard.MediumFormat

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)

Ingredients:
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

Back-On-Track Soup

Back-On-Track Soup

In Soups and Stews On January 6, 2011 2 Comments

As soon as my sweet tooth took over last month, my conscience immediately started dreaming up some lean menus for January 2011. Returning to the Santa Monica Canyon steps, telepathy has restored my dieting power (I know I’m not the only one who chowed down chocolates and gingerbread cookies). Once more, healthy and tasty soups are high on my recipe list. For this one, all you have to do is cut up a fresh carrot, a yam and some chard. Sit down, enjoy your home cooked meal and get right back on track!

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
3 quarts (12 cups) vegetarian or chicken broth
1 medium carrot, peeled and cut into 1/4-inch thick slices
1 medium yam, peeled and cut into 1/2-inch pieces
1 bunch fresh chard (green, red or Rainbow variety), coarsely chopped
Salt and ground black pepper, to taste
1. In a 5 or 6-quart saucepot, bring the broth to a boil.

2. Add the carrot and yam pieces and cook on medium-high heat for 3 minutes.

3. Stir in the chard; cook for an additional 2 to 3 minutes. Add salt and pepper, to taste.

4. Serve as a chunky, leafy soup.

5. Alternatively, cool soup to warm and purée in batches. Return to pot and heat through.

Serve immediately with cheese toasts, bagel toasts or bread.

Wine pairing: Chilled Chardonnay or Pinot Grigio (white).

Text and Photographs ©2011 Nancy DeLucia Real