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Chard and Kale Agro Dolce Recipe from Rachael Ray in Tuscany

Chard and Kale Agro Dolce Recipe

  • Servings: 4-6

Rachael Ray's Chard and Kale Agro Dolce is a delightful Italian-inspired side dish that balances the natural bitterness of leafy greens with a sweet and tangy agrodolce sauce. This flavorful combination of Swiss chard and Tuscan kale, simmered with peppers, onions, garlic, and a blend of vinegar and sugar, creates a harmonious medley of tastes. Perfect as an accompaniment to grilled meats or as a standalone vegetarian option, this dish brings a touch of Tuscany to your table.

Makes the perfect meal with Pollo Al Mattone and Salt n Pepper Beans.

Recipe featured on Rachael Ray in Tuscany.

Ingredients

  • ¼ cup EVOO
  • 1 red chili pepper, finely chopped
  • 1 sweet red pepper, seeded and chopped
  • 1 onion, chopped
  • Salt and pepper
  • 1 ½ teaspoons smoked sweet paprika (pimenton)
  • 4 cloves garlic, chopped
  • 1 ½ Tablespoons sugar
  • ¼ cup cider vinegar
  • 1 cup stock or water
  • 1 large bunch chard, stemmed and chopped
  • 1 bunch flat leaf or Tuscan kale, stemmed and chopped
  • A little grated nutmeg

Directions

Heat olive oil in a deep skillet over medium heat and add hot and sweet peppers and onions and season with salt and pepper.  Soften for 5-6 minutes, then add paprika, garlic, sugar, vinegar and stock or water. Wilt in greens and season with nutmeg.  Simmer for 20 minutes until the greens are tender and flavors develop. 

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