Ruby Chard Stems and Anchovy Sauté

Name: Ruby Chard Stems and Anchovy Sauté
Ingredients: Freshly ground black pepper; 1 cup pulp from a large peeled tomato, seeded and chopped, or canned whole tomatoes, drained, squeezed, and roughly chopped; 1 tablespoon fennel seeds; One 2-ounce can oil-packed flat anchovy fillets, rinsed; 1 cup pulp from a large peeled tomato, seeded and chopped, or canned whole tomatoes, drained, squeezed, and roughly chopped; 1 teaspoon olive oil; 1 pound ruby chard stems (leaves reserved for another use), trimmed and cut across into ¾-inch pieces (about 4 cups); 1 pound ruby chard stems (leaves reserved for another use), trimmed and cut across into ¾-inch pieces (about 4 cups); 1 teaspoon kosher salt; 2 cloves garlic, smashed and peeled

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

Ruby chard has green leaves but red stems and ribs. Its flavor is beetlike. Sautéeing the stems of ruby chard in an anchovy and garlic paste makes for a Mediterranean dish that is sweetened just a bit by raisins.

Ingredients

1 pound ruby chard stems (leaves reserved for another use), trimmed and cut across into ¾-inch pieces (about 4 cups)
¼ cup raisins

Side dish
Fish course
Vegan
Pescatarian
Gluten-free

Method

Bring 10 cups water to a boil. Add the chard stems. Cover and cook over high heat until the water returns to a boil. Uncover and cook for 10 to 12 minutes. Strain in a colander, reserving ½ cup of liquid. Run