Acelgas Guisadas (Stewed Swiss Chard)

Ingredients

• 1 lb (450 g) Swiss chard (Beta vulgaris subsp. cicla)
• 2 tablespoons safflower oil
• 2 tablespoons white onion, finely chopped
• 1 garlic clove, peeled and finely chopped
• 1–2 chiles serranos (Capsicum annuum var. serrano), finely chopped
• ½ lb (225 g / about 1 large) tomatoes, unpeeled, finely chopped
• Sea salt to taste
• 1¼ cups (300 ml) water

Method

1. 1
   Separate chard stalks from leaves. Chop stalks finely; shred leaves.
2. 2
   Warm oil in a wide pan over medium heat. Add onion, garlic, and chiles. Fry briefly — 1 to 2 minutes — until softened but not coloured.
3. 3
   Add tomatoes. Cook, stirring occasionally, until the mixture thickens and the raw smell of tomato is gone, about 5 minutes.
4. 4
   Add the stalks, then the leaves, salt, and water. Stir to combine. Cover and cook over medium heat (approx. 150°C / 300°F) for 10 minutes.
5. 5
   Uncover. Raise heat to high. Cook, stirring as needed, until the chard is fully tender and the liquid has reduced to a moist — not watery — consistency.
6. 6
   Taste for salt. Serve immediately.