Bietole al pomodoro

• 1¾ pounds (800 g) chard
• 9 ounces (250

Discard the toughest ribs and rinse the chard. Put in a pot, cover, and cook in just the rinsing water clinging to the leaves until wilted. Drain the chard, squeeze well, and chop, not too finely. Peel the tomatoes and cut them into small pieces.

Drain the anchovy fillets. Crush the garlic cloves and put them in a pan with the oil and the anchovy fillets. Sauté over medium heat for abou