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)
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
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
