Chard sautéed in a pan with garlic and cherry tomatoes, is a tasty, easy, and quick side dish to prepare, perfect to pair with any type of dish. It is very important to consume chard during the winter period because it is rich in many vitamins, especially vitamin C, which helps the body develop greater resistance against infectious agents. If we do not want to use fresh cherry tomatoes, we can substitute them with tomato pulp, draining it well from the rest of the liquid. Also delicious at room temperature or even cold in summer, if we have made a stock preserved or frozen.
If you like cooked vegetables ready in no time, then do not miss the next recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients
- 2.2 lbs chard
- 14 oz red cherry tomatoes
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Saucepan
- 1 Pan non-stick
- 1 Knife
- 1 Cutting board
Preparation
Clean the chard trying to discard as little as possible and cut the stems into smaller pieces compared to the leaves. Soak them first to soften all soil residues and then rinse them several times and place them inside a saucepan.
Add two glasses of water and cook for about ten minutes without draining because the remaining liquid will surely be very little. In the meantime, wash the cherry tomatoes, divide each into 4, and put the extra virgin olive oil along with a clove of garlic into pieces in a non-stick pan.
Pour the cherry tomatoes in and sauté until they have just wilted. Add the chard and let it flavor for about 5 minutes.
Serve our Chard sautéed in a pan with garlic and cherry tomatoes, immediately, very hot, but they are also delicious at room temperature.
Tips
We can store the sautéed chard for about two days but in the refrigerator and in an airtight container.
As I always recommend, it’s better if it’s glass or ceramic because plastic is very toxic.
If we want to have a stock for times when we don’t have time to cook, we can freeze them already cooked or even preserve them. For a proper procedure, read my article Homemade preserves.
