Braise of Carrots, Scallions, and Chard with Fresh Tomato and Cilantro Sauce

A colorful dish with a range of flavors. Serve as a side or a main for a light supper with poached eggs, or add some white beans and a grain such as farro, spelt, or barley and grate some cheese over the top for a complete protein.

INGREDIENTS:

1 bunch chard, leaves and stems separated, cleaned, stems sliced across 3/16ths inch, leaves torn into largish pieces

1 pound carrots, scrubbed and sliced into 1/2-inch rounds

6 green onions, cleaned, whites sliced diagonally into ¼-inch thick slices, greens cut straight across ¼-inch thick

2 cloves of garlic, peeled and minced

2 cups diced fresh tomato (if you are using grape or cherry tomatoes, just cut them in half)

3 heaping tablespoons cilantro or more to taste, chopped

2 tablespoons fresh oregano, chopped

Olive oil as needed

Salt and pepper to taste

1 cup dry white wine

3 cups vegetable stock

Optional- If you like a little heat, 1-2 Hungarian wax peppers cut into ¼-wide strips

METHOD:

Heat a 3 quart sauteuse (straight sided sauté pan) with a lid over medium-high heat. Film well with oil and get oil almost smoking.

Carefully add the carrots and cook to color one side. When golden and lightly blistered, turn the carrots. If you like a little heat to your food, add the strips of wax pepper. Cook to blister the skin and color the carrots. When this is achieved, lower heat to medium-low. Add the chard stems and the green onions and toss to coat with oil. Cook until the chard stems are tender and lightly colored.

Add half the herbs and season with salt and pepper. Add the tomatoes and garlic and stir for 2-3 minutes. Add the white wine and bring to a boil. Cook until reduced by 50%.

Add the vegetable stock, bring to a simmer, and cover. Cook for 10-12 minutes, then check the carrots. They should be getting tender and the tomatoes should be breaking down. If a knife goes into the thickest part of a carrot with little resistance it is time to add the rest of the ingredients. If the knife tip meets strong resistance, continue cooking covered.

Once the carrots are tender, scatter the rest of the herbs over the carrots, then add the chard leaves. Cover the pan with the top and let the chard wilt over everything. Transfer contents of pan to a platter. Turn heat up to high and reduce any liquid left over to around ¼ cup. Drizzle over vegetables and serve.

Serves: 4

Source: Chef Andrew E Cohen