Chard with Spicy Tomato Sauce
Chilly fall evenings call for warm, spicy foods. Even better if you can sneak in a serving or two of hearty green vegetables.
This chard was originally intended as a side note to my first attempt at romesco sauce. But as I picked up the additional ingredients I needed, I was drawn to a jar of chipotle chiles in adobo sauce. I’ve seen these pop up in several recipes lately, and have always wondered what they tasted like. So I decided to take this sauce in a slightly different direction. It turned out wonderfully- full of that warm, flavorful, just-spicy-enough mouth tingle. Severed over a heap of brown rice or pasta, this meal is a great addition to your autumn rotation.
4 cloves of garlic
1 small onion
2 tbsp olive oil
1 cup pine nuts
14 oz can peeled tomatoes
4 chipotle chile peppers in adobo sauce
1 large bunch chard
Mince garlic and onion. Add to a large-bottomed skillet with the olive oil and pine nuts and sauté over medium-high heat until fragrant and pine nuts start to turn golden brown.
Open can of peeled tomatoes and dump contents into the pan. Rinse the can out with water (about 1 cup) and add the water-tomato juice mixture to the pan. Add the chipotle chiles, then simmer until about half of the liquid has evaporated. Remove mixture from heat.
Using an immersion blender if you have one, or a regular blender if you don’t, blend the sauce until mostly smooth. The tomato and chipotle chili peppers should be blended, and some pine nuts should remain intact. If using a regular blender, return sauce to the skillet.
Return sauce to medium-high heat. Slice chard into ribbons, then slowly incorporate chard into the sauce. Continue stirring sauce until chard has wilted and turned a dark green color. Serve over brown rice or pasta.