Ingredients
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500g (1.1 lb) - stalks only Swiss ChardKeep the greens for another recipe
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2 cups Water
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2 Tbsp Olive Oil
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1 Onion
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3 Garlic Cloves
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4 Tomatoes
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1 cup Chicken Stock
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1 tsp PimentonSubstitute - mild paprika
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1/2 - 1 tsp Cayenne Pepper
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to taste Salt
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to taste Black Pepper
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1 Tbsp Cream
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2 Tbsp chopped Fresh Parsely
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1 Lemon
Directions
Steps
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1
Done
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Prepare the Swiss ChardRemove the greens. Wash the stems, then with a pairing knife, cut off the "vein" on each one, otherwise it will be stringy. Dice the stalks. In a sauce pan, squeeze the juice of 1 lemon and add along with 2 cups of water on medium heat until tender, about 15-20 minutes. Drain. |
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2
Done
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Peel and chop the onion. Peel and mince the garlic. In a sauce pan, add the olive oil and then saute the onion and garlic for 5 minutes. Remove the seeds from the tomatoes and dice (you can leave the skin on or remove the skin as you prefer - I personally first blanche the tomatoes). Add the dice tomatoes, the chicken stock, the paprika / pimenton and the cayenne pepper and let simmer for 15-20 minutes. Add the cooked swiss chard stalks and let simmer another 15 minutes. Add the fresh chopped parsely, the cream, and season with salt and pepper. Let simmer another 5 minutes then serve. |
