Ruby Chard Stems And Anchovy Saute

Name: Ruby Chard Stems And Anchovy Saute
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 pound ruby chard stems (leaves reserved), trimmed and cut across into 3/4-inch pieces (about 4 cups); 1/4 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

By Barbara Kafka

Total Time: 45 minutes
Rating: 4(5)
Comments: Read comments

Featured in: In Chard, The Glory Lies in The Green

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Ingredients

Yield:4 to 6 servings

1pound ruby chard stems (leaves reserved), trimmed and cut across into ¾-inch pieces (about 4 cups)
¼cup raisins
2cloves garlic, smashed and peeled
1teaspoon kosher salt
12-ounce can flat anchovy fillets, rinsed
1tablespoon fennel seeds
1teaspoon olive oil
1cup pulp from a large tomato, peeled, seeded and chopped, or canned whole tomatoes, drained, squeezed and roughly chopped
Freshly ground black pepper to taste

Ingredient Substitution Guide

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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.