Farmer's Market Report: Winter Chard And Tomato Soup? Stew?

Winter days in San Francisco are bright, cold and clear.  A chilly walk through the Farmer’s Market yields only the heartiest of produce: chards, kales, and cabbages.  Some folks find the sparse offerings in the stalls a little depressing.  I prefer to see these lavish deep greens as a testament to the earth's bounty and hard working farmers.

The chards are my favorite.  Both red and rainbow will work in this delicious, easy and fast recipe. Especially comforting if served in an oversized soup bowl with a big spoon.

Recipe:

1 bunch chard, about 6-8 leaves. Leaf sizes vary, at least as big as your shoe

2 cloves garlic, peeled and smashed

2 T olive oil

Salt, to taste

1/8 tsp red pepper flakes

1 - 28 ounce can, Muir Glen Fire Roasted Whole tomatoes (they have a wonderful smoky flavor)

1. Trim stems, rinse and chop chard into large pieces.  It is okay if they are still wet
2. Heat oil in 6 – 8 quart saucepan, I like to use enameled cast iron like Le Creuset.  Add garlic and red pepper flakes.  Sauté for 1 minute.  Do not allow garlic to burn
3. Add chard. Stir well. 
4. Add tomatoes.  Break up tomatoes with a large spoon. Cover and simmer until chard is tender, about 10 minutes.
5. Serve with thick slices of warm, buttered olive bread.  La Brea Bakery has a great olive loaf, as does Trader Joe’s

Okay, so you have leftovers?  Try serving it with a poached egg.

Comments

[LJ]

Winter Chard Soup and Warm Apple Crisp. Sounds like Heaven to me! NYC to Chinatown and the SF Ferry Building. Your website is wonderfully inspirational and interesting. I'll be coming back often!

[Karletta]

Polenta is a great idea. Thanks!

[jim]

Yum! Sounds perfect for soft polenta (at least 4-5 to 1 liquid to grain) with plenty of freshly grated parmagianno. And if the leftovers are soupy enough, try poaching the egg *in* them. One less pot to wash!

xoxo