This recipe is by Francis Lam for Gilt Taste. It is no longer available online, so we can't link to the original version.
This is one of my favorite recipes because it's super healthy but tastes really creamy despite having no dairy. If you leave out the eggs and add pasta, it's a big hit with vegans.
You will need an immersion blender or cuisinart to blend the cooked chard stems into the sauce. The chard greens can bee cooked separately and served on the side.
6 cloves garlic, sliced thinly
¼ cup extra virgin olive oil,
1 bunch red swiss chard, stems stripped from leaves. Chop the stems into 1 inch long pieces
24 ounces crushed tomatoes
1 cup chicken or vegetable stock
Salt, to taste
Red pepper flakes, to taste
1. In a large saucepan over low heat, heat the ¼ cup of olive oil and garlic, being careful not to burn the garlic. You just want it a little toasty.
2. Stir in the stems and season salt and red pepper. Sweat the stems for 8 minutes. Add the stock and reduce by half. Add the tomatoes, bring to a boil and turn down to a gentle simmer.
3. Cook the sauce until chard stems are tender then puree the sauce in a blender or with a handheld blender.
4. Add the sauce back to pan, and either reduce or add water or stock to get the texture of thick pasta sauce. Season to taste with salt, red pepper flakes, and (optional) a little bit of sugar.
5. Make little wells in the sauce and gently crack an egg into each well. Simmer on very low heat until eggs are cooked to your liking.
6. Optional: add feta cheese, sprinkle some parsley and serve with crusty bread and sauteed chard leaves on the side.