Chicken Broth-Simmered Chard

Name: Chicken Broth-Simmered Chard
Ingredients: 4 garlic cloves, slices; 2 to 3 tablespoons olive oil; 3 tablespoons tomato paste; 2 cups chicken stock (or vegetable stock for veggies, though I've never tried this); 2 to 3 tablespoons red wine or sherry vinegar; 2 bunches chard, torn or chopped into roughly bite-size pieces; 1 teaspoon coarse salt; 1 teaspoon dried red chile flakes (optional)

8 ingredients

4 steps

Ingredients

4 garlic cloves, slices
2 to 3 tablespoons olive oil
3 tablespoons tomato paste
2 cups chicken stock (or vegetable stock for veggies, though I've never tried this)
2 to 3 tablespoons red wine or sherry vinegar
2 bunches chard, torn or chopped into roughly bite-size pieces
1 teaspoon coarse salt
1 teaspoon dried red chile flakes (optional)

Directions

1

In a large saute pan, saute the garlic over medium-high heat in the olive oil until golden-brown but not burnt, roughly 1 to 2 minutes.
2

Remove the garlic with a slotted spoon and set aside in small bowl.
3

Add the tomato paste and cook until warmed. Add the stock and vinegar and bring to a low boil.
4

Add the garlic and chard and reduce to a simmer. Cook until the chard is tender, about 20 minutes. Season with salt (I love salt so feel free to add less if you aren't as in love with sodium as I am!) and red chile flakes, if using. Serve warm over a grain like quinoa or farro so all the juices get soaked up, with some chicken on the side if you like!