Braised Chard with Fresh Hot Chiles

1. 1

   Heat a large saute pan over medium heat, and add the oil and then the garlic and chile.

2. 2

   Stirring frequently, cook until the chile has softened and the garlic is golden, 1 to 2 minutes.

3. 3

   Add the chard stems, the tomato, and then the chard leaves.

4. 4

   Season to taste with salt and pepper, and toss to coat with the oil.

5. 5

   Reduce the heat to medium-low and simmer, tossing frequently with tongs, for 3 to 4 minutes, until the chard is tender.

6. 6

   Using tongs, transfer the chard to a warm shallow bowl, letting the juice and most of the tomatoes and peppers fall back into the pan.

7. 7

   Reduce the liquid in the pan over high heat for 2 minutes, or until it is slightly syrupy (about cup).

8. 8

   Pour the sauce over the chard, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.