Wednesday, October 27, 2010

Swiss Chard with Garlic and Anchovies

It has been awhile since I have made chard or since I blogged about a side dish.  So both will happen now.  This was not my favorite chard dish, it seemed to lack a bit of...something...

But I a going to blame it on a substitution I had to make. 

The recipe calls for canned anchovies.  I didn't have any so I subbed anchovy paste and I don't this I used enough.  There was no hint of "fish" and once we added more salt it perked right up.  So basically, this is a dish I will try again with the correct ingredients.  Because if you read my blog you know that I LOVE chard! 

Swiss Chard with Garlic and Anchovies  (Inspired by Jennifer Paterson and Clarissa Dickson Wright)
  • 2 pounds Swiss chard
  • 1 tablespoon olive oil
  • 4 cloves garlic
  • 1 small can anchovies
  • Freshly ground black pepper
Wash the chard. Cut off the stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. Add the chard greens and cook for 3-5 minutes more.

Serve immediately.

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