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. 

Tools You'll Need:

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