Ruby Chard Stems And Anchovy Saute

1. 1

   Bring 10 cups of water to a boil.

2. 2

   Add chard stems.

3. 3

   Cover until water returns to a boil.

4. 4

   Uncover, and cook for 10 to 12 minutes.

5. 5

   Strain in a colander, reserving 1/2 cup of liquid.

6. 6

   Run stems under cold water to refresh.

7. 7

   Leave in colander for 10 to 15 minutes to drain.

8. 8

   May be prepared 3 to 4 hours ahead up to this point.

9. 9

   Soak raisins in reserved 1/2 cup liquid for 15 minutes.

10. 10

    In a mortar, crush garlic with the kosher salt to make a paste.

11. 11

    Add anchovies and fennel seed.

12. 12

    Crush until fairly smooth.

13. 13

    Place raisins with liquid in a microwave oven, and cook for 1 minute, or simmer on top of stove until softened.

14. 14

    Drain raisins.

15. 15

    In a medium saucepan, combine olive oil with blanched stems, garlic-anchovy paste, raisins, tomatoes and pepper.

16. 16

    Cook over low heat, stirring, until warm throughout.

* Per serving · 4 servings · Values may vary.