This recipe features the same intense flavors as its pasta-sauce cousin: garlic, olives and/or capers, and anchovies. Miso paste would be an appropriate vegan substitute for the anchovies. Chard stems are edible and sweet, with a texture like celery. I don’t always include them when I cook chard, but in this recipe they soak up the other flavors and make the whole dish better.
Rinse and shake dry 1 bunch of Chard. Separate the stems from the leaves.
Trim the the chard stems and slice them. Dice any that are more than half an inch wide. You want about a Cup’s worth.
Mince 3 cloves of garlic. Chop 1/2 C. kalamata or other brined olives.
Roughly chop the chard leaves.
Heat 2 T. olive oil in a cast iron skillet and add 1 T. anchovy paste or filets. If you like, add a dash of hot chile flakes. When the pan starts to sizzle, add the olives and the garlic. Saute for a couple of minutes over low heat, then add the chard stems. Cook for five minutes over, stirring frequently.
Raise the heat to high and add the chard. Saute until the chard is tender. Season with salt and pepper.
Serve hot as a side dish or over pasta, topped with grated parmesan if you like. Or, serve it at room temperature as a salad.
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