Swiss Chard Sauce Recipe
Ingredients
| Leeks | 3 | |
| Onion | 1 Large, chopped | |
| 1/2 cup olive oil or salad oil | ||
| 1/4 small head cabbage, coarsely chopped | ||
| Coarsely chopped | 1 Small, drained | |
| Italian | 2 Can (10oz) | |
| Tomato sauce | 1 Can (10oz) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Basil | 1 1/2 Teaspoon | |
| 1/2 teaspoon each salt and thyme leaves | ||
| 1/4 teaspoon each dry rosemary and pepper | ||
Directions
Split leeks in half lengthwise so you can wash them thoroughly, then thinly slice; discard tough green tops.
In an 8-quart kettle or Dutch oven, cook leeks and onion in oil over medium-high heat for 5 minutes.
Add cabbage and chard and continue cooking, stirring occasionally, until vegetables are soft.
Coarsely chop or crush tomatoes, then add to pan along with their liquid.
Stir in tomato sauce, chicken broth, wine, basil, salt, thyme, rosemary, and pepper.
Cover and simmer, stirring occasionally, for 1 hour.
Uncover and continue cooking until sauce has thickened (about 30 minutes).
In an 8-quart kettle or Dutch oven, cook leeks and onion in oil over medium-high heat for 5 minutes.
Add cabbage and chard and continue cooking, stirring occasionally, until vegetables are soft.
Coarsely chop or crush tomatoes, then add to pan along with their liquid.
Stir in tomato sauce, chicken broth, wine, basil, salt, thyme, rosemary, and pepper.
Cover and simmer, stirring occasionally, for 1 hour.
Uncover and continue cooking until sauce has thickened (about 30 minutes).
Chef
