It's Tomato Week for Summer Fest and my contribution is a dish I'm calling Golden Tomatoes and Pink Greens. It's a recipe inspired by Marissa Grace's fantastic PInk Greens on Food 52, which has become my go-to method for cooking tender beet greens or red chard because it's easy to do but has a deep complexity of flavor from the combination of caramelized sugar, black pepper, and chili flakes.
Naturally, me being who I am, I changed up the recipe to suit my tastes. I like to saute the stems of the greens with the garlic and shallot before adding the leaves. This makes the stems extra tender. Then, last night, because I had these gorgeous sungold cherry tomatoes from the farmers' market on hand (and, of course, because it's Tomato Week!) I added them to the pan as well. I cooked them very briefly, just enough to give the greens a juicy sweetness as they melted, but not long enough to dim their summery freshness.
I love how intense this dish becomes - and how the sweetness balances with the heat of the chili pepper to make a dish as robustly flavorful as it is pretty.
Golden Tomatoes and Pink Greens
Time: 15 minutes
1 bunch red chard, rinsed
2 garlic cloves, minced
1 shallot, chopped
1/2 small hot red chili, minced, or large pinch chili flakes
2 tablespoons extra-virgin olive oil
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt, more to taste
3/4 cup halved golden cherry tomatoes
1 teaspoon sherry vinegar
1. Wash and trim the chard, thinly slicing the stems. In a skillet over medium heat, saute the garlic, shallot, and chili pepper or chili flakes in the olive oil until slightly browned. Stir in the sugar, pepper, and salt and cook for 1 minute longer to caramelize the sugar. Stir in the chard stems and saute for 2 minutes.
2. Add the greens and tomatoes to the skillet along with 1/4 cup water and immediately cover. Keep it covered for 2 to 3 minutes to allow the greens to wilt. Once the greens have cooked down, take of the lid and stir everything together. Continue cooking for a few more minutes to allow the water to evaporate. Drizzle on the sherry vinegar and gently toss to coat. Serve hot.
Makes 2 servings
We're teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we'll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you're harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
For more Summer Fest tomato recipes, check out these links:
Away To Garden: How To Ripen A Tomato
Gluten-Free Girl and The Chef: Gluten-Free Tomato Tart
The Wright Recipes: Savory Tomato Crumble
A Communal Table: Tomatoes With Feta Mousse
PInch My Salt: What to Do With Slow-Roasted Tomatoes
San Diego Foodstuff: Evie's Chunky Gazpacho
The FN Dish: Tyler's Ultimate Tomato Salads
A Way To Garden: More Than One Way To Ripen A Tomato
White on Rice Couple: Sun-Dried Tomatoes (Actually Made In The Sun!)
The Sister Project: 3 Substantial, Healthy, Vegetarian Tomatoey Dishes
The Cooking Channel: Easy Tomato Tart
Just A Taste: Tomato Jam
Food Network UK: The Seven Deadly Tomato Sins
Healthy Eats: Top 10 Things To Do With A Tomato
Simmer Til Done: Tomato Maytag Blue Beignets
Eating From The Ground Up: Roasted Green Salsa
Napa Farmhouse 1885: The Best Tomato Sauce In The World