Ingredients
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500g (1.1 lb) (or Bok Choy) Swiss Chard
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4 cups Water
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2 Tbsp Olive Oil
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1 (or 3 shallots) Onion
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3 Garlic Cloves
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6 (vine-ripe) Tomatoes
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1/2 cup Chicken Stock
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Handfull Fresh Basil Leaves
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to taste Salt
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to taste Black Pepper
Directions
Steps
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1
Done
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Blanche the TomatoesBoil the water. Add the tomatoes and cook 5 min. or until the skin bursts open a bit. Remove from water, then peel the skin off. Disgard the skin. Dice up the tomatoes (I remove the core and disgard). Set the prepared tomatoes aside. |
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2
Done
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Prepare the Swiss ChardRemove the greens and dice. Using a pairing knife, cut off the "vein" on each stalk, otherwise it will be stringy. Dice the stems. Note that this recipe is also delicious with Bok Choy! It's prepared the same way. |
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3
Done
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Peel and finely dice the onion or shalliots. Peel and mince the garlic. In a sauce pan, add the olive oil and then saute the onion and garlic for 3-5 minutes. Add the tomatoes, the chicken stock, and the swiss chard. Season with salt and pepper. Cook on medium with a lid for 30 minutes. |
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4
Done
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Chop the fresh Basil. Add to the sauce pan. Continue cooking for 15 minutes or until the Swiss chard stems are soft. |
