Ingredients
- 1 pound ruby chard stems (leaves reserved), trimmed and cut across into 3/4-inch pieces (about 4 cups)
- ¼ 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
- Nutritional Information
Nutritional analysis per serving (4 servings)
105 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 7 grams protein; 12 milligrams cholesterol; 1414 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- 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 1/2 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.
- Soak raisins in reserved 1/2 cup liquid for 15 minutes.
- 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.
- 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.
Dining and Cooking