Chard with Anchovy and Crushed Tomato Dressing

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We get a lot of chard in our CSA and I always tend to steam or saute it with some garlic and vinegar or citrus. And that’s always good but this time I wanted to try something different. Chard is full of vitamins and it’s actually better wilted so it is a great vehicle for warm sauces, unlike other daintier leafy greens. Anchovies and capers give this a salty-umami Mediterranean taste and the warm yellow tomatoes balance it with a little sweetness.

  • 1 bunch chard
  • 4 anchovies in olive oil
  • 15 yellow cherry tomatoes
  • 1 lg garlic clove
  • splash red wine vinegar
  • 1/2 tbsp capers
  • red chili flakes
  • pepper
  1. slice chard off of ribs then julienne the leaves (long skinny slices), I like to roll together a few pieces then slice them to save time and make them more uniform, put chard in a mixing bowl
  2. drain olive oil from the anchovies and heat it (the oil) over medium heat in a sauce pan
  3. mince the garlic and add it to the pan, once garlic is opaque add anchovies and mash with the back of a fork, add red chili flakes
  4. add capers, tomatoes and red wine vinegar then cover the pan for a minute
  5. uncover the pan once the tomatoes appear to be deflating a bit then carefully squash them with the back of a fork (angle them away so that you don’t squirt yourself or your kitchen with hot tomato juices)
  6. pour the sauce over the chard and cover for a couple minutes until chard is just starting to wilt, then mix it all together, finish with pepper


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