Swiss chard in tomato sauce is a very good side dish consumed both hot and cold, ideal for accompanying meat, fish, egg and cheese dishes. We love it on toasted crusts of bread too.
Many people think that Swiss chard is not a very tasty vegetable. On the contrary I really love it (both the cultivated and the wild version) and use it in many recipes.
This recipe, thanks to the tomato and the cooking method (in the frying pan with a small amount of garlic) allows us to make it really appetising and inviting.
At the greengrocers we always look for the freshest, youngest chard, dark green, shiny and with tender stalks. Like that it is less bitter and has a better taste.
One of the most important properties of Swiss chard is its ability to regulate blood sugar levels thanks to a flavonoid called syringic acid. Rich in calcium, it is very good for our bones and helps to combat osteoporosis. Moreover, it has a beneficial effect on blood pressure and protects the cardiovascular system from stress.
Our grandparents, for example, used it in popular medicine as a decongestant and painkiller. To sum up, a vegetable which we ought to gorge on… so here is another recipe for you!
Ingredients
Tools
Steps
Clean the Swiss chard, removing all the rougher parts, and wash. Cut into pieces and parboil the leaves and the ribs for a couple of minutes in salted boiling water or in the pressure cooker for a minute. Drain and pass under cold water to stop it cooking further and maintain a bright green colour.
Note: if the chard is very tender, you can leave out this step.
Simmer a clove of garlic with a small amount of oil in a large non-stick frying pan. Add the tomato purée, salt and cook at a medium/low heat for about ten minutes.
Add the Swiss chard, well squeezed out, to the sauce. Stir and season with salt. Stew for about ten minutes.
Meanwhile, toast the slice of bread on both sides in the oven or in the frying pan. Serve the Swiss chard with tomato sauce with the toasted crusts, seasoning with a splash of oil or try as a side dish with grilled meat or fish or as a vegetarian dish with low fat cheese.
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Frequently Asked Questions (FAQ)
What other vegetables can I cook in the same way?
Escarole and chicory are excellent.
What can I add to make it even tastier?
Try paprika or chilli pepper for a hotter dish, turmeric and curry powder for a spicy taste.
Varied doses for servings