Swiss chard with ginger and tomato sauce

Swiss chard with ginger and tomato sauce

By
From
Good Better Green
Serves
2-4

I’ll admit this dish is not about the chard. It is about the sauce. Even though the chard (or any wilted leafy green for that matter) tastes great in it, the sauce is also a fantastic overnight marinade for meat, fish or chicken that is destined for the barbecue. The recipe makes more than enough sauce for the chard, but I usually double or triple it to refrigerate or freeze. And if the leftover crystallised ginger is causing you anxiety, try stirring it into pancake or chocolate cake batter, mixing it into cookie dough or adding it to Asian-style vinaigrettes.

Ingredients

Quantity Ingredient
125ml Rich tomato sauce
125ml passata
1 tablespoon tomato puree
1 tablespoon grated peeled ginger
1/2 teaspoon ground ginger
1 tablespoon nely chopped crystallised ginger
1/2 teaspoon sweet paprika
1/2 tablespoon dark muscovado sugar
1/2 tablespoon lemon, juiced
knob butter or a little coconut oil
300g swiss chard, washed, stalks chopped and leaves cut into bite-sized pieces
sea salt

Method

  1. Put all the ingredients except the butter and chard into a small saucepan, add a large pinch of salt and simmer over a low heat for 20–30 minutes, stirring regularly to avoid it catching on the bottom.
  2. Just before the sauce is ready, heat the butter or coconut oil in a pan and sauté the chard stalks with a large pinch of salt until tender. Add the leaves and cook until wilted.
  3. Spoon enough sauce over to coat all the chard. Serve with grilled fish and steamed rice, or alongside a light and fluffy savoury souffé.
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