Tag: rainbow chard

Posted on

Chard with Anchovy and Crushed Tomato Dressing

IMG_2335
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

© 2015 – 2016, domenicadreamsofcalamari. All rights reserved.

Posted on

Pasta in Red Wine Mushroom-Tomato Sauce with Swiss Chard

IMG_1928

There’s nothing like a hearty red sauce on a rainy day. When I was growing up my mom always used to make big batches of red sauce on rainy days (which weren’t often because I grew up in San Diego). I remember coming home to the smell of a full-bodied pasta sauce that had been simmering all day. It was like her version of baking cookies.

  • 1 can tomatoes (diced ideally)
  • 1 cup red wine
  • 10 crimini mushrooms
  • 1 large shallot
  • 2 cloves garlic
  • 2 pats butter
  • 2 tbsp olive oil
  • salt/pepper
  • pasta (to serve four)
  • 1 bunch swiss chard
  • 1/2 cup parmesan cheese (plus more for grating)
  • 1/4 cup saucisson (dried sausage) or prosciutto
  1. melt butter in large pot with olive oil over medium low heat
  2. mince garlic and slice shallot, add to the pot
  3.  slice mushrooms and add to the pot when shallots are browned
  4. add the wine and let simmer until mushrooms turn dark brown
  5. dice saucisson into small pieces and grate parmesan, add to the sauce
  6. add tomatoes, cover and let cook down, stirring occasionally for about 15 minutes
  7. cook pasta according to directions
  8. in a medium sized pot steam swiss chard briefly, then drain and add to the sauce, grate parmesan and add to sauce then add pasta into the pot, serve with crusty bread and more parm and red wine

© 2015, domenicadreamsofcalamari. All rights reserved.

Posted on

Sautéed Rainbow Chard

  • 1 bunch rainbow chard
  • 2 garlic cloves (minced)
  • 1/2 cup chicken broth
  • 1/4 cup raisins
  • 1/4 cup slivered almonds
  • 2 tbsp extra virgin olive oil

  1. heat olive oil and garlic in a large pan until  garlic turns opaque
  2. slice rainbow chard
  3. add to the pan and pour chicken broth over
  4. at medium low heat, let cook down to a bit, until chard starts turning dark
  5. add slivered almonds and raisins, add a little water if it’s wilting too fast

© 2014, domenicadreamsofcalamari. All rights reserved.

Related Posts Plugin for WordPress, Blogger...