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Swiss Chard with Roasted Pepper



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Sweet Peppers in and Around Basket
Sweet Peppers in and Around Basket
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Swiss Chard with Roasted Pepper
Gourmet May 1993

This recipe is used to prepare:
Cod Cannelloni with Swiss Chard
and Roasted Peppers

2 1/2 pounds Swiss chard, washed well,
the coarse stems removed and chopped
coarse, and the leaves chopped coarse
1 red bell pepper, roasted and
chopped coarse
2 tablespoons extra-virgin olive oil

To roast peppers:
Using a long-handled fork char the peppers over an open flame, turning
them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the
peppers on the rack of a broiler pan under a preheated broiler about 2
inches from the heat, turning them every 5 minutes, for 15 to 25 min-
utes, or until the skins are blistered and charred.) Transfer the peppers
to a bowl and let them steam, covered, until they are cool enough to
handle. Peel them starting at the blossom end, cut off the tops, and
discard the seeds and ribs.
In a kettle cook the chard stems in about 1/2 cup water, covered, over
high heat for 5 minutes, add the chard leaves, and cook chard, covered,
stirring occasionally, for 5 minutes. Drain chard well and in a bowl toss
it with the roasted pepper, the oil, and salt and pepper to taste. Reserve
1 1/2 cups of the chard mixture, covered and chilled, for making the cod
cannelloni. Serves 4 with enough for cannelloni.

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