Categories: Recipes Date: Mar 25, 2013 Title: Swiss Chard with Anchovy Butter
Pick up some brilliantly colored Swiss chard from any of our great produce vendors for this Swiss Chard with Anchovy Butter, recipe courtesy of Cafe Degas.
Using a mortar and pestle, mix peppercorns, anchovy fillets, and butter. Form butter mixture into a log, wrap in parchment paper, and refrigerate for at least 30 minutes.
Rinse and dry chard leaves. Trim off ribs.
Heat a large frying pan or sauté pan over medium heat. Drop in 1 or 2 tablespoons of the anchovy butter and the chard. Sauté for approximately 1 or 2 minutes, stirring often. Add vinegar and mix well.
Note: This dish works well with either red or green chard, whatever is the best looking and freshest at the market on your shopping day. This dish goes well with a steak au poivre or any entrée.
Recipe compliments of Café Degas