Swiss chard with tomato, one of my favorite side dishes that in some regions, when accompanied by toasted or fried bread, is served as a main course. This is because it is a very succulent dish, thanks to the fresh tomato that cooks directly in the pot with the chard, perfectly blending their flavors. The taste is enhanced and amplified by the addition of garlic and chili pepper, making this dish lively and ideal for accompanying main courses. Its lively composition, both in terms of taste and visual appeal, thanks to its contrasting and bold colors, makes it perfect for excellent appetizers served on bruschetta or polenta.
Swiss chard with tomato is a light and low-calorie dish that suits all diets from traditional to vegan, thanks to its cooking without sautéing. We start with an ideal base of garlic, oil, and chili pepper to which we add fresh chard and tomatoes. For this recipe, I recommend using Swiss chard stalks, as they are better suited for prolonged cooking, but you can also prepare it with Swiss chard leaves by reducing the cooking time.
The aroma that fills the kitchen during cooking is incredibly adaptable to all seasons. The cooking is quite fast and does not require boiling, so it does not release excessive heat and humidity into the air.
For all those who, like me, love green dishes with great taste, I also remember recipes like
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 146.74 (Kcal)
- Carbohydrates 20.31 (g) of which sugars 14.45 (g)
- Proteins 3.76 (g)
- Fat 6.28 (g) of which saturated 0.88 (g)of which unsaturated 0.17 (g)
- Fibers 6.46 (g)
- Sodium 528.41 (mg)
Indicative values for a portion of 162 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 lbs Swiss chard
- 10 oz ripe, fresh tomatoes
- 2 cloves garlic
- to taste coarse salt
- to taste chili pepper
- 1 1/2 extra virgin olive oil
- 1/2 cup water
Tools
For cooking the Swiss chard with tomato, I recommend using a pot 11-12 inches in diameter with high sides.
- 1 Pot
Preparation
The preparation of Swiss chard with tomato takes place directly in the pot without the need to boil the chard beforehand.
The first step to start the recipe is to clean the chard of the final part of the stalk and peel the last part, then divide the stalk in two and soak it in water and baking soda.
Wash the tomatoes well, keeping them soaked in water and baking soda for a few minutes, then rinse them well and cut them into pieces.
Rinse the chard well and put it in the pot, add tomato, salt, chili pepper, oil, and coarsely chopped garlic.
Cover with the lid and put everything on the stove over high heat for the first 5 minutes. Then lower the flame until the end of cooking. It should take about 20/25 minutes in total, in any case, check that the stalks are soft and the sauce has reduced properly. Normally, if you haven’t drained the chard too much before putting it in the pot, no additional water is needed, but if you have drained it too much or all the cooking liquid has evaporated during cooking, you can add a bit of water to complete the half cup provided by the recipe.
I recommend after the first five minutes of lively cooking to stir the chard well to cook it evenly and to coarsely chop it with scissors for better serving. This is a dish that is best enjoyed hot and spicy, accompanied by good fresh, toasted, or fried bread depending on your taste.
NOTES
You can also prepare Swiss chard with tomato in advance and reheat it when needed. It keeps well in the refrigerator for 2/3 days covered in airtight containers.
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