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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
garlic cloves, slices
2 to 3
tablespoons olive oil
tablespoons tomato paste
cups chicken stock (or vegetable stock for veggies, though I've never tried this)
2 to 3
tablespoons red wine or sherry vinegar
bunches chard, torn or chopped into roughly bite-size pieces
teaspoon coarse salt
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!