Friday, August 5, 2011
I first cut up half a loaf of sourdough french bread into bite sized chunks and drizzled with olive oil to coat. This was then added to a large pan and "toasted" until just beginning to brown and set aside.
To a large stock pot I added chopped chard stems, onion and garlic scapes with olive oil and sauteed until soft. Next I added one chicken breast chopped into bite sized pieces. Once the chicken was almost fully cooked, I added a few spoonfuls of fire roasted diced tomatoes, salt and black pepper. Then I added chopped hot capicola, chopped kale and the chopped chard leaves along with 1/2 a cup of white wine. This was covered and allowed to simmer until all of the greens were wilted, about 4 minutes.
To plate this dish, I added a handful of the toasted bread to the bottom of the bowl, topped with a few spoonfuls of the chicken and greens, a few more bread chunks and finished it off with some diced mustard and ale cheddar.
For not having any clear idea of what it was that I was going to do for dinner last night, I'd say this turned out pretty great. It had a bit of heat to it (from the capicola) without being overpowering. The bread was also a wonderful addition and soaked up all of the juices at the bottom of the bowl quite nicely.