Ruby Chard Stems And Anchovy Saute Recipes

WINE BRAISED RUBY CHARD

Steps:

• Wash the chard and remove the red stems. Chop the stems into 3/4" pieces. Set aside.
• Place all the leaves in a stack, and split lengthwise down the middle, then slice into 3/4" strips.
• In a large saucepan, on medium high, cook bacon in olive oil until bacon just starts to brown a bit. Add the sliced onion and the chopped stems. Sauté over medium heat until onions are very soft.
• Stir together the chicken broth and wine, and add to the onion mixture. Bring to a boil.
• Stir in all the swiss chard leaves, and cover the pot. Steam on LOW heat about 15 minutes, or to desired liking.
• Sprinkle portions with salt and pepper to serve. This is very good seasoned with my Aunt Sadie's hot pepper vinegar. That recipe is linked in the comments.

RUBY CHARD STEMS AND ANCHOVY SAUTE

Steps:

• 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.