Since chard is so beloved in Italy and other parts of the Mediterranean, it’s only fitting to combine it with tomatoes, basil, and other flavorings typical of the region’s cuisines. Substitute other greens in this dish, or combine a couple of varieties — kale, collards, escarole, broccoli rabe all would work well with this treatment. Recipe from Wild About Greens.
Serves: 4 to 6
- 10 to 12 ounces chard, any variety
- 2 tablespoons extra-virgin olive oil
- ½ medium red or yellow onion, thinly sliced
- 3 to 4 cloves garlic, minced or sliced
- ¼ cup white wine, vegetable stock, or water
- 2 cups diced fresh tomatoes
- ¼ cup sliced pitted black olives
- ¼ cup chopped fresh basil or parsley,
or a combination, or more, to taste
- Salt and freshly ground pepper to taste
Cut the chard leaves away from the stems. Trim about an inch off the bottom of the stems, then slice them thinly. Cut the leaves into bite-sized pieces or ribbons.
Heat the oil in a large steep-sided skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and sauté over low heat until both are golden.
Add wine, chard leaves, and stems (in batches if need be) until they’re all in the pan. Cover and cook over medium heat, for 2 minutes or so, until the chard is wilted and bright green.
Stir in the tomatoes, cover, and cook for 2 to 3 minutes longer, or until the chard are just tender and the tomatoes are lightly cooked down.
Stir in the olives and basil or parsley, season with salt and pepper, and serve.
Variation: Add a cup or two of cooked or canned (drained and rinsed) cannellini beans to make this more substantial.
- Here are more recipes for hardy greens.