The Swiss chard with tomato is a simple and tasty side dish, suitable for meat or fish main courses. Swiss chard (bietole or coste) are a type of vegetable characterized by a large, white, flat and fleshy rib and large green leaves. They are rich in minerals and have laxative and digestive properties. In today’s recipe I suggest them with tomato: they are first boiled and then sautéed in a pan with tomato pulp.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz Swiss chard (or coste; about 6 cups chopped)
- 3.5 oz tomato pulp (about 1/3 cup)
- 1 clove garlic (optional)
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Knife
- Cutting board
- Wooden spoon
- Frying pan
- Pot
- Colander
Steps
To prepare the Swiss chard with tomato…
Put water on to heat in a pot to boil the chard. When it comes to a boil, immerse the chard and cook for 15 minutes over high heat. You can check doneness by piercing the white rib with the tines of a fork.
While the water heats, take the chard bunch, separate the ribs from the green leaves, wash them under running cold water and cut them into smaller pieces.
In a frying pan pour the extra virgin olive oil and brown a whole clove of garlic, then remove it. Add the tomato pulp and cook for a few minutes over medium heat.
Once the chard is cooked, drain it, transfer it to the pan with the tomato pulp, season with salt and pepper. Cook for a few more minutes to let any remaining water evaporate. Serve hot.
