Tony’s Table With Stephanie: Swiss Chard With Polenta
NEW YORK (CBSNewYork) – Going green doesn’t always mean boring.
There’s a way to make swiss chard tasty and colorful.
CBS 2′s Fresh Grocer Tony Tantillo and his daughter Stephanie have this recipe for you.
Swiss Chard with Polenta
- 1 Bunch Swiss Chard
- 4 oz. Tricolor Grape Tomatoes
- 1 Garlic Clove
- 2 tsp. Balsamic Vinegar
- 2 1/2 oz. Extra Virgin Olive Oil
- 6 oz. Polenta
Brush 1 ounce of extra virgin olive oil in a sauté pan, lay sliced polenta on top and cook on each side for 3 minutes, until crispy. Set aside. Put sauté pan on medium heat and cook grape tomatoes with 1/2 ounce of olive oil, and balsamic vinegar.
Separately, sauté the Swiss chard with remaining olive oil, and garlic. Cook until well done, about ten minutes. Lay the polenta on a plate, top it with Swiss chard followed by grape tomatoes. Enjoy hot!