Chard is a really un-tasty vegetable. Generally, I associate it with diets. However, this recipe is succulent. Thanks to the presence of tomatoes and parmesan cheese this side dish isso rich that it can also be combined with a grilled dietetic chicken.
Pan-tossed chard
- Preparation time: 30 minutes
- Ingredients for 6 servings
- Difficulty: Easy recipe
- Ingredients
- 1.35 kg or 3 lb of chard
- 2 cloves of garlic
- 1/2 chili pepper
- 200 gr or 7 oz of tomato sauce
- 200 gr or 7 oz of parmesan cheese in small pieces
- Extra virgin olive oil to taste
- Salt to taste
- Instructions
- Peel the chard and wash it very well.
- In a saucepan with boiling water add the chard and cook it until the water is boiling again. Drain well and set it to cool.
- In a pan with a little oil, gently fry the garlic and the pepper for a few minutes. Insert the tomato puree and the chard squeezed from the cooking water. Continue to cook over low heat for about ten minutes.
- Add salt and add the flakes of parmesan cheese so that they blend slightly.
Tips to ensure the success of the dish:
- Vegetables should never boil in water at 210° F because the high temperature will ruin the chlorophyll and cause it to lose nutrients. The temperature should vacillate between 197° F and 208 ° F: for this reason, once the cooking water reaches s boil again, the vegetables should be drained.
- When the chard is cooked, put it in a bowl and into a pan full of ice to make it cool quickly. This procedure fixes the chlorophyll, and therefore the vegetables should not become yellow.
- Personally, I use garlic flavored oil. To do this in a saucepan, I add 1 liter of extra virgin olive oil and bring it to 170° F. I add a garlic head cut in half and leave it in infusion until the oil is cooled. Then I filter the oil with a strainer.
