From the kitchen at OCCF
I made this on the fly for my workers for lunch on Monday. We all thought it was remarkably delicious and fresh. I just threw it together, so these instructions are pretty loose. I made a big panful that served 6. If you’re only cooking for 2, just freeze what you don’t eat for later in the winter.
- 2 onions, chopped
- about 4 cups tomatoes, chopped
- two red peppers, chopped
- one bunch of chard, stemmed and chopped (or spinach)
Saute the onions in some butter for a few minutes. Add the tomatoes and cook them down until saucy.
While the tomatoes are cooking down, chop the peppers and toss them in. Just before you think the sauce is about done (say about 10-15 minutes, or about the same amount of time it takes you to cook a pot of pasta) toss in the chard. Stir it up and wilt it down. Add some salt to taste and a splash of balsamic vinegar.
Done. Serve over pasta. We used rotini and topped the dish with just a dash of Parmesan cheese. When I reheated the leftovers for lunch the next day, I chopped up a small fresh tomato to serve on top. It was good.