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
Ingredients
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4
garlic cloves, slices
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2 to 3 tablespoons
olive oil
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3 tablespoons
tomato paste
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2 cups
chicken stock (or vegetable stock for veggies, though I've never tried this)
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2 to 3 tablespoons
red wine or sherry vinegar
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2 bunches
chard, torn or chopped into roughly bite-size pieces
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1 teaspoon
coarse salt
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1 teaspoon
dried red chile flakes (optional)
Directions
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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.
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Remove the garlic with a slotted spoon and set aside in small bowl.
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Add the tomato paste and cook until warmed. Add the stock and vinegar and bring to a low boil.
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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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