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.
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.
Ingredients
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
Instructions
- 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 & Wine Advice
Serve hot.