Rated 5.0 stars by 1 users
Side Dish
American
2 servings
15 minutes
30 minutes
The roasted onion and softened red pepper add a pleasing sweetness to the dish.
10 ounces chard
1 cup organic red bell pepper, diced
2 cloves organic garlic, roasted and minced
1/2 cup vegetable stock
1 bag organic yellow onions, diced
Salt and pepper
You can adapt this recipe to whatever greens you have: spinach, kale, collards, or beet greens, for example.
Just adjust the boiling time (spinach takes seconds to cook; collards take several minutes), and make sure to transfer the boiled greens to ice water to stop the cooking and preserve the nutrients.
Bring a large pot of salted water to a boil.
Separate chard ribs from leaves.
Coarsely chop leaves and ribs separately.
Boil the ribs until tender, about 4 minutes.
Scoop them out with a slotted spoon or sieve and run under cold water to stop the cooking.
Boil leaves in same water until tender, about 3 minutes.
Drain and transfer to a bowl of ice water.
Drain and gently squeeze leaves to remove excess water.
Combine bell pepper, garlic and vegetable broth in a skillet over moderate heat.
Cover and cook until peppers are softened, about 4 minutes.
Stir in diced onion, chard ribs and leaves, and salt and pepper to taste. Cook until hot throughout.
On another evening, serve these savory greens as a sauce for spaghetti.
