Braised Swiss Chard

by Brittany Kirby on September 15, 2011

When I told my Mom about this recipe, she sort of winced, and said “Really?” Yes, Mom, really.  This recipe is fantastic. My husband and I LOVE this side dish. It is so easy, healthy, and delicious. My weekly CSA box from Be Wise Ranch often includes Swiss Chard, and I finally figured out my favorite way to prepare it. The recipe is from Giada De Laurentiis’ cookbook Giada’s Family Dinners. Mom, don’t look for this cookbook at your house because I “borrowed” it without telling you about a year ago. Sorry. I don’t know how well this side dish would travel; I think it is probably best to eat this soon after preparing it. But, I find it very comforting this time of year and I love knowing that I am eating my greens! I typically go easy on the onions because my husband isn’t a fan, and I cut the recipe in half. Side note: Rainbow Swiss Chard is my fav – it’s so pretty with all the different color stems! I hope you enjoy this as much as I do. Love & Blessings, Brittany

Braised Swiss Chard

Serves 8 to 10

1/4 Cup Extra Virgin Olive Oil

2 Large Red Onions, Sliced

4 Garlic Cloves, Minced

4 Large Bunches of Swiss Chard, Stems Trimmed, and Leaves Coarsely Chopped

4 Tomatoes, Coarsely Chopped

2/3 Cup Reduced-Sodium Chicken Broth

1/4 Cup Soy Sauce

3/4 Teaspoon Crushed Dried Red Pepper Flakes

Salt and Freshly Ground Black Pepper

Heat the oil in a very large pot over medium heat. Add the onions and garlic, and saute until tender, about 8 minutes. Add a third of the chard and saute until it begins to wilt, about 2 minutes. Continue adding the chard a handful at a time, sauteing just until it begins to wilt before adding more. Add the tomatoes, broth, soy sauce, and red pepper flakes. Bring the liquid to a summer over medium-high heat. Continue simmering, stirring often, until the chard is very tender and the tomatoes soften, about 12 minutes. Season the mixture to taste with salt and black pepper. Transfer the chard to a bowl and serve.

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