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Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: Serves 4
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| As long ago as the fourteenth century, the author of Le Menagier de Paris grew Swiss chard (silverbeet) in his garden. This recipe with a southern flavor is one of the best uses for this delicate vegetable. |
RECIPE INGREDIENTS
| 1 1/4 lb baby swiss chard |
| 2 tablespoons extra virgin olive oil |
| 1 fresh hot red chili pepper, minced |
| 2 garlic cloves, halved |
| 6 anchovy fillets in oil, drained and diced |
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DIRECTIONS
Wash and trim the chard. Cut the leaves diagonally in 1/2 x 2 inch strips, removing the fibers. Rinse but do not drain completely.
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Heat the oil in a 10 1/4 inch nonstick skillet. Add the chili pepper and garlic. When the garlic cloves are very lightly browned, remove from the pan. Add the Swiss chard and stir to coat with the oil. Cook, covered, over low heat for about 17 minutes, or until the chard is lightly browned and all of the water has evaporated.
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Add the anchovy fillets and cook, uncovered, over very low heat for 3 minutes, or until the anchovies disintegrate. Serve hot or warm.
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This dish is an excellent accompaniment to pan-fried fish and grilled or roasted white meats.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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