Chard With Poblano Chiles

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Chard With Poblano Chiles

 

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

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt, or to taste

1/8 teaspoon freshly ground pepper, or to taste

 

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 x 1/4 inch.

Cut the chard leaves crosswise about 1/2-inch wide. Put into a large

saucepan and add 1/2 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. Serve

hot.

Makes 4 servings.

 

 

 

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