It’s funny the prejudices we can have around food. Like my ‘idea’ that greens and tomatoes don’t go well together. I’m not sure why I had this belief but I’m happy to say it’s all gone!

Ever since the guys from Grown & Gathered were talking about their tomatoey greens, I figured they must be onto something so challenged myself to try it. I mean I was either going to love it. Or I was going to prove my tomatoes + greens don’t mix theory right. Either way I’d win.

Given that you’re sitting here reading this, no prizes for guessing the winner. Yes tomato and greens = match made in heaven.

enough for 2
takes: 30 minutes
lots extra virgin olive oil (like 1/4 cup or more)
1-2 cloves garlic
3 tablespoons tomato paste
1 bunch chard /silverbeet (stems and leaves chopped separately)
+ cooked protein, to serve (see below for ideas)
shaved parmesan, to serve

1. Heat oil in a large saucepan on a medium heat. Add garlic and cook for a minute or until it smells good. Add the chard stems and cook, covered for about 5 minutes.

2. When the stems are starting to soften. Stir well. Add the chard leaves, tomato paste and 3 tablespoons water. Cook covered for another 5 minutes or until the leaves are tender and wilted.

3. Taste and season greens with salt as needed. Divide greens and the tomatoey sauce between two plates. Top with your protein and serve with parmesan shaved over. And possibly another drizzle of your best peppery extra virgin olive oil.

WINE MATCH: A hearty red like a Shiraz or Cabernet.

Variations & Substitutions

protein options – I’ve used sunflower seeds in the picture. Any cooked legume or roast nut works (especially almonds). Or poached eggs, fried eggs, quick pulled chicken or poached sausages. Or serve as a side to roast or BBQ chicken or a good steak. Great with bacon (add it with the garlic)

vegan – use a vegan protein option and replace parmesan with sliced almonds or brazil nut ‘parmesan’.

more substantial (carb lovers) / family-friendly – serve greens with lots of hot cooked pasta.

more substantial (low carb) – extra protein, extra parmesan, more olive oil!

Low FODMAP – skip the garlic or use a garlic oil instead.

different greens – use spinach, kale or collard greens – just slice these stems and all (no need to cook stems separately). Also great with green beans or broccoli (I’ve really come along way to getting over my green veg + tomato phobia!).

different tomato – use 3-4 chopped fresh ripe tomatoes or 2 handfuls halved cherry tomatoes and skip the water. Canned tomatoes or tomato passata will work too.

Waste Avoidance Strategy

extra virgin olive oil / tomato paste – keep them in the pantry.

garlic– will keep for weeks in a dark pantry. I keep mine in a brown paper bag to avoid sprouting.

chard /silverbeet – will keep in the fridge in a plastic bag for at least 2 weeks. Can be frozen both cooked or raw.

cooked protein – most meats can be frozen. Eggs will keep in the fridge for weeks.

parmesan – keeps for longer in a chunk so only grate when you’re cooking. I wrap in waxed paper or baking paper and then keep in an airtight container or a sealed ziplock bag. I prefer this over just wrapping in cling wrap because the air in the container allows the cheese to breathe and not sweat but the container / plastic bag prevents from drying out in the dry fridge air. Either way will keep for months.

Prepare Ahead

Yes! Just cook as per the recipe but keep the protein and parmesan separately. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a pan with a little olive oil and serve with protein and cheese on top.