Braised Rainbow Chard on Toast.

From Homegrown by Marta Teegen

Serves 4

  1. Cut the chard leaves into 1-inch thick ribbons and thoroughly wet them. Smash the garlic cloves with the side of a knife. Heat the oil in a large skillet over medium heat, add the garlic, and cook for 30 seconds. Add the wet chard. When the chard has cooked down enough to cover the pan with a lid, add the chicken stock 1 cup at a time. Continue adding stock until the chard is just covered. Simmer, uncovered, for 30 minutes, or until the stock has been completely cooked down. Season with salt and pepper to taste.
  2. Slice and toast the bread. While the bread is toasting, slice the tomato. Pile braised chard on the toast, squeeze a bit of fresh lemon juice over it, and top with a slice of tomato. Drizzle with olive oil and sprinkle with salt.