Ruby Chard Stems And Anchovy Saute
Published September 22, 1998
- Total Time
- 45 minutes
- Rating
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Ingredients
1 pound ruby chard stems (leaves reserved), trimmed and cut across into ¾-inch pieces (about 4 cups)
¼ cup raisins
2 cloves garlic, smashed and peeled
1 teaspoon kosher salt
1 2-ounce can flat anchovy fillets, rinsed
1 tablespoon fennel seeds
1 teaspoon olive oil
1 cup pulp from a large tomato, peeled, seeded and chopped, or canned whole tomatoes, drained, squeezed and roughly chopped
Freshly ground black pepper to taste
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 8 milligrams cholesterol; 61 calories; 1 gram monosaturated fat; 2 grams fat; 2 grams fiber; 447 milligrams sodium; 4 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 10 cups of water to a boil. Add chard stems. Cover until water returns to a boil. Uncover, and cook for 10 to 12 minutes. Strain in a colander, reserving ½ cup of liquid. Run stems under cold water to refresh. Leave in colander for 10 to 15 minutes to drain. May be prepared 3 to 4 hours ahead up to this point.
- Step 2
Soak raisins in reserved ½ cup liquid for 15 minutes.
- Step 3
In a mortar, crush garlic with the kosher salt to make a paste. Add anchovies and fennel seed. Crush until fairly smooth. Place raisins with liquid in a microwave oven, and cook for 1 minute, or simmer on top of stove until softened. Drain raisins.
- Step 4
In a medium saucepan, combine olive oil with blanched stems, garlic-anchovy paste, raisins, tomatoes and pepper. Cook over low heat, stirring, until warm throughout.
Private Notes
Comments
What are you supposed to do with the reserved chard leaves?