Do you like anchovies?
As a child I once protested when my mom ordered a half-cheese, half-anchovy pizza — convinced the anchovies would flavor the whole pie. I refused to take even a bite. Today I no longer throw tantrums over them, but I still find whole anchovies a bit challenging. I’m not someone who eats them straight from the jar, though I admire those who do.
What changed for me was discovering anchovy paste. It delivers that salty, umami punch without having to eat the fish themselves. I keep a tube in the fridge and often add a little to salad dressings and tomato sauces. It turns out anchovy paste also shines in tomato-based vegetable dishes.
This Swiss chard puttanesca, adapted from The Big Book of Sides by Rick Rodgers, is flexible when it comes to anchovy flavor. Make it bold with four whole anchovy fillets, moderate with 1/2–1 teaspoon of anchovy paste, or leave the anchovy out entirely and let the olives carry the dish. You can also make it vegan by swapping a dab of miso for the anchovy.
The result is a savory, deeply flavored side that pairs well with simply roasted meats or fish and would be delicious spooned over polenta. It’s easy enough for a weeknight but polished enough for a holiday table.
It’s especially handy for Thanksgiving: unlike casseroles or roasted vegetables that need oven space, this puttanesca cooks entirely on the stovetop—useful when the turkey and pies are occupying the oven.
Swiss Chard Puttanesca
Hearty Swiss chard pairs beautifully with tomato, anchovy, olive, and garlic. This dish is simple enough for weeknights and refined enough for holiday meals.
Servings 4
Author Turnip the Oven
Ingredients
-
1
pound
Swiss chard -
2
tablespoons
extra-virgin olive oil -
2
garlic cloves
minced -
4
anchovy fillets packed in oil
or 1/2–1 teaspoon anchovy paste, finely chopped -
1/4
teaspoon
red pepper flakes -
1
can diced tomatoes
14-ounce, drained -
1/3
cup
coarsely chopped pitted kalamata olives - Kosher salt
Instructions
-
Wash the chard thoroughly in a large bowl or sink filled with water. Lift the chard out, shake off excess water, and transfer to a cutting board. Coarsely chop the stems and slice the leaves into ribbons, keeping stems and leaves separate.
-
Heat the oil and garlic in a large skillet over medium heat, stirring often, until the garlic softens, about 1 minute. Add the anchovies or anchovy paste and red pepper flakes and let them sizzle briefly. Add the chard stems, lower the heat to medium-low, and cook until the stems begin to soften, about 3 minutes. Add the chard leaves in 2 or 3 batches, letting each batch wilt before adding more. Stir in the drained tomatoes and olives and cook until heated through. Season with salt and serve hot.
Recipe Notes
You can make this dish vegan by substituting a small amount of miso paste for the anchovy.
