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.
Ingredients:
- 2 onions, chopped
- about 4 cups tomatoes, chopped
- two red peppers, chopped
- one bunch of chard, stemmed and chopped (or spinach)
Steps:
- 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.
