Swiss Chard with Roasted Pepper

1. 1

   Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened.

2. 2

   (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.)

3. 3

   Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle.

4. 4

   Peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.

5. 5

   In a kettle cook the chard stems in about 1/2 cup water, covered, over high heat for 5 minutes, add the chard leaves, and cook the chard, covered, stirring occasionally, for 5 minutes.

6. 6

   Drain the chard well and in a bowl toss it with the roasted pepper, the oil, and salt and pepper to taste.

7. 7

   Reserve 1 1/2 cups of the chard mixture, covered and chilled,, for making the cod cannelloni.

* Per serving · 4 servings · Values may vary.

No additional tips available.