Sweet, juicy and easy...from NY Times Cooking
INGREDIENTS
• 1
pound fresh, sweet, ripe heirloom tomatoes, finely
chopped (about 2 cups)
• 1
to 2 garlic cloves (to taste), minced or puréed
• Salt
to taste
• 1
teaspoon balsamic vinegar
• 2
tablespoons extra virgin olive oil
• Several
fresh basil leaves, cut in slivers or torn
• Freshly
ground pepper
• 1
or 2 bunches Swiss chard (about 1 1/4 to 2
pounds), stemmed (keep stems if they are wide and fleshy), leaves washed in 2
changes of water
• Feta
for garnish (optional)
PREPARATION
• In
a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1
tablespoon of the olive oil and half the basil. Cover and let sit for 30
minutes or longer. Stir, taste, adjust salt and add pepper.
• Meanwhile,
wilt chard by blanching in boiling salted water for about a minute or by
steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the
bunch top to bottom using tongs halfway through. Transfer to a bowl of cold
water, drain and squeeze out excess water, taking up the chard by the handful.
Chop coarsely.
• Heat
the remaining tablespoon of olive oil in a large skillet over medium heat. Add
chard and heat through, stirring, until coated with oil. Season to taste with
salt and pepper. Remove to a platter or to plates, spoon on the tomato sauce,
sprinkle t remaining basil over the top and serve.
NOTE
Advance preparation: The tomato concassé can be made a
few hours ahead. The wilted chard will keep for about 3 days in the
refrigerator.
