Made to go with the Chicken and Eggplant Parmesan– would also be excellent by itself over a simple-but-elegant bed of fettuccine or angel hair pasta. Dress it up with a little ground sausage for a hearty meat sauce, or leave it plain for the vegetarian alternative.


  • .25 cup extra virgin olive oil
  • 6 cloves garlic
  • .5 cup finely chopped leek
  • .5 cup red wine
  • 1 12 oz can stewed tomatoes
  • 2 cups chopped chard leaves
  • 1 tsp fresh or dried basil
  • 1 tsp fresh or dried thyme
  • 1 tsp fresh or dried parsley

Heat the olive oil in a deep heavy pan. Add garlic and leeks and allow to brown stirring frequently. When brown add the rest of the ingredients. If the tomatoes are too chunky, mash them with a wooden spoon. Cook down until the liquid in the pan is reduced by half and the chard is tender and dark green in color, stirring occasionally.

Either serve immediately or seal it in a container and keep it in your fridge for up to a week.