Ruby Chard Stems And Anchovy Saute Recipes
RUBY CHARD STEMS AND ANCHOVY SAUTE
Provided by Barbara Kafka
Categories weekday, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring 10 cups of water to a boil. Add chard stems. Cover until water returns to a boil. Uncover, and cook for 10 to 12 minutes. Strain in a colander, reserving 1/2 cup of liquid. Run stems under cold water to refresh. Leave in colander for 10 to 15 minutes to drain. May be prepared 3 to 4 hours ahead up to this point.
- Soak raisins in reserved 1/2 cup liquid for 15 minutes.
- In a mortar, crush garlic with the kosher salt to make a paste. Add anchovies and fennel seed. Crush until fairly smooth. Place raisins with liquid in a microwave oven, and cook for 1 minute, or simmer on top of stove until softened. Drain raisins.
- In a medium saucepan, combine olive oil with blanched stems, garlic-anchovy paste, raisins, tomatoes and pepper. Cook over low heat, stirring, until warm throughout.
Nutrition Facts : @context http, Calories 71, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 555 milligrams, Sugar 5 grams
NECTARINE SAUCE
Provided by Barbara Kafka
Categories quick, condiments
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Put ginger in bowl of a food processor and chop as finely as possible.
- Add nectarines and puree. Add lemon juice and sugar to taste (nectarines vary in sweetness and acidity).
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 24 grams
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