Ruby Chards with Capers and Tomatoes is a side dish that my dad cooks regularly. It is such a quick and good dish with plenty of mediterranean notes…
Another recipe with Chards, as it seems to be in season!
In Italy chard is very easy and cheap to find in markets and supermarkets so I am delighted and thankful because Juliasdale Organic Farm finally gives me the opportunity to eat this vegetable again.
Ingredients for Ruby Chards with Capers and Tomatoes
- any amount of Chards depending of how much you buy and need
- capers (I prefer the one preserved only with sea salt but to be honest I never found them here in Ireland
- 3 garlic cloves
- some tomatoes not many 1 or 2 medium size or 10 if they are cherry ones.
- Parmesan (Optional)
- extra virgin olive oil
Instructions for Ruby Chards with Capers and Tomatoes
Wash and chop the chards, place them in a big frying pan with the squashed garlic, the capers (washed through a sieve to get rid of the salt) and the tomatoes chopped.
Add some salt and olive oil.
In your pan now you should have what the first picture of this post shows.
Put a lid on your pan and let it simmer, enjoy the fragrances filling the air and after 10-15 minutes check if cooked.
My dad at this point would switch off the fire and put some Parmesan slices on top of the vegetables, he would place the lid back on and wait a couple of minutes before eating them!
I suggest to have some good bread at hand because you don’t want to leave the lovely sauce on the plate when you are finished!!!0