Chard and Kale Agro Dolce Recipe
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.
