Swiss Chard Puttanesca
- 1 pound Swiss chard
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves minced
- 4 anchovy fillets packed in oil or 1/2-1 teaspoon anchovy paste, finely chopped
- 1/4 teaspoon red pepper flakes
- 1 can diced tomatoes 14-ounce, drained
- 1/3 cup coarsely chopped pitted kalamata olives
- Kosher salt
Wash the chard well in a large bowl or sink filled with water. Lift the chard out of the water, give it a good shake to remove excess water, and transfer it to a cutting board. Coarsely chop the stems and slice the leaves crosswise into ribbons, keeping the stems and leaves in separate piles.
Heat the oil and garlic together in a large skillet over medium heat, stirring often, just until the garlic begins to soften, about 1 minute. Add the anchovies (or anchovy paste) and red pepper flakes and let them sizzle for a few seconds. Stir in the chard stems, reduce the heat to medium-low, and cook until the stems are beginning to soften, about 3 minutes. In 2 or 3 batches, stir in the chard leaves, letting each batch wilt before adding more. Stir in the tomatoes and olives and cook until heated through. Season with salt and serve hot.
You can make this vegan by substituting a dab of miso paste for the anchovy.