If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Inspired by a recent recipe I made from the Gjelina cookbook and a dish I had a Dan Barber's Blue Hill. This recipe also works beautifully with kale and, I'd imagine, broccoli rabe! —Leslie Stephens
- 4 garlic cloves, slices
- 2 to 3 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 cups chicken stock (or vegetable stock for veggies, though I've never tried this)
- 2 to 3 tablespoons red wine or sherry vinegar
- 2 bunches chard, torn or chopped into roughly bite-size pieces
- 1 teaspoon coarse salt
- 1 teaspoon dried red chile flakes (optional)
- In a large sauté pan, sauté the garlic over medium-high heat in the olive oil until golden-brown but not burnt, roughly 1 to 2 minutes.
- Remove the garlic with a slotted spoon and set aside in small bowl.
- Add the tomato paste and cook until warmed. Add the stock and vinegar and bring to a low boil.
- Add the garlic and chard and reduce to a simmer. Cook until the chard is tender, about 20 minutes. Season with salt (I love salt so feel free to add less if you aren't as in love with sodium as I am!) and red chile flakes, if using. Serve warm over a grain like quinoa or farro so all the juices get soaked up, with some chicken on the side if you like!