Chard Braised with Peas Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 to 4 Tbs. oil, butter, water, tomato juice, or vegetable stock
3 leeks (white and light green parts), or 2 Walla Walla onions or white onions sliced thinly in half moons
1 lb. chard, preferably red or rainbow chard, 2 to 3 bunches, stems sliced and leaves coarsely chopped
3 garlic cloves, minced or finely grated
2 tsp. chopped thyme leaves or 1/2 tsp dried thyme
Kosher salt and black pepper
3/4 C. dry white wine or water
2 to 3 C. vegetable stock for a more or less "soupy" result
1 can garbanzos, drained, or cubed cooked potatoes
2 C. green peas, fresh or frozen
2 Tbs. chopped fresh tarragon or 1 tsp. dried
Optional: 1/2 can diced tomatoes or a chopped fresh tomato
Optional extras for serving:
chopped fresh parsley
grated parmesan
lemon wedges
dollops of fresh ricotta
red pepper flakes
|
|
Directions: |
Directions:1. In a 5 to 6 quart Dutch oven or soup pot over medium-high heat sauté leeks or onions and the chard stems in oil, butter, water, stock, or tomato juice until tender, 7 to 10 minutes.
2. Stir in garlic, thyme, and a large pinch of salt and black pepper, and sauté until fragrant, about a minute longer. Add wine or water, scraping up any brown bits at the bottom of the pot. Let the liquid reduce by half, 2 to 4 minutes. Pour in stock and 3/4 tsp. salt and bring to a simmer.
3. Stir in chard leaves. Cook partly covered for 15 minutes or until chard is softened. Add peas, tarragon, garbanzos or potatoes, and optional tomatoes and continue to cook another 5 to 10 minutes. Taste and add more salt and pepper if needed.
4. Serve in soup bowls or shallow soup plates. Decorate with optional additions. |
|
Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 to 40 minutes |
Personal
Notes: |
Personal
Notes: This is a flexible recipe in terms of ingredients and amounts. It's delicious and beautiful made with rainbow chard, but could be made with other kinds of greens such as kale. By using more or less vegetable stock it can be served as a main dish in a soup bowl or as a vegetable portion of a dinner plate. Green peas are the surprise either way.
We made it the first time when our son Brooke was visiting in May 2022. He did all the chopping in record time and was a valuable judge of seasoning and doneness. Our daughter Jennifer liked it so much she finished off the leftovers at breakfast and asked that the recipe be added to the Hamilton family cookbook. So here it is!
|
|
This recipe for Chard Braised with Peas is from