Chicken Broth-Simmered Chard

November  4, 2015
0 Ratings
  • Serves 2
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

What You'll Need
  • 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)
  1. 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.
  2. Remove the garlic with a slotted spoon and set aside in small bowl.
  3. Add the tomato paste and cook until warmed. Add the stock and vinegar and bring to a low boil.
  4. 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!

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