Swiss Chard & Tomato

Bernard Marchive, ex-chef of Pesce, serves this recipe for Swiss Chard and Tomato with his Cod with Coconut Milk. But it goes just as well with a lamb or pork chop, or a roast.

 

Serves four to six.

1 pound Swiss chard
5 tomatoes
2 tablespoons olive oil
1 tablespoon flour
Juice from one lemon
1 tablespoon butter
2 cups vegetable, veal or chicken stock
1 clove garlic, peeled and finely chopped
Salt
Pinch of cayenne pepper to taste

Tear the greens from the top of the chard stalks and reserve. Slice the
stalks diagonally in 1-inch thick pieces.

Bring three pints of water, stirring in the flour and the lemon juice, to a boil and
add the stalks. Cook until tender and then drain, reserving the water. Return the water to the boil, add the greens and
cook until tender. Drain and reserve the greens, discarding the water.

Peel and quarter the tomatoes, removing seeds. Heat the olive oil in a sauté
pan. Add the tomatoes, then the chard stalks. Stir in the butter and stock.
Add the chard greens to the pan with the clove of garlic, salt and a pinch of
cayenne to taste and briefly boil to reduce the sauce a little.

To serve, lay a mound of the chard and tomato mixture on a plate, lean a fish fillet
alongside and then coat the fish lightly with the coconut sauce.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

Related Ingredients...

Chard
Tomatoes