Chard with Poblano Chiles
Acelgas con Rajas de ChileSwiss chard often serves as a wrapping for tamales (see Tamales Wrapped in Swiss Chard), and is added to stewed vegetable dishes. Chard can often be overcooked. I prefer it cooked until just tender. It's wonderful served with Barbecued Pork Steak Marinated in Red Chile Paste.
Ingrediënten
Makes 4 servings
- 2 poblano chiles roasted and peeled
- 1 large bunch Swiss chard rinsed and stemmed
- 2 tablespoons olive oil
- 1 medium white onion chopped
- 2 medium garlic cloves finely chopped
- 2 medium tomatoes peeled and diced
- ½ teaspoon dried thyme leaves
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- Prepare the chiles.
- Then, cut out the stem end section of the chiles.
- Discard the stems and cut the chiles open.
- Remove the seeds and veins.
- Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × ¼ inch).
- Cut the chard leaves crosswise about 1⁄2-inch wide.
- Put into a large saucepan and add ½ cup water.
- Cover and bring to a boil.
- Reduce the heat to low and simmer until the leaves are cooked down and tender, about 8 minutes.
- Drain the liquid left in the pan and set aside off heat.
- In a medium nonstick skillet, heat the oil over medium heat and cook the onion and garlic, stirring, until they begin to brown, 3 to 4 minutes.
- Add the tomatoes and thyme.
- Cook, stirring, until bubbling and juicy, 2 to 3 minutes.
- Transfer the mixture to the pan with the chard.
- Add the chile strips, salt, and pepper.
- Heat through, over medium-low heat.
- Adjust seasoning.
Notes / Tips / Wine Advice:
Serve hot.
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