|All photos courtesy of Krista Scully|
Despite the weather, the beach was packed with dipnetters. I hadn't realized that it was acceptable in Kenai to head and fillet your fish on the beach and leave the remains--so much for bear danger! For dinner, we had fresh salmon, chard with soffritto, arugula and fennel salad and the beloved burrata for dessert.
The chard was a huge hit. Here's the recipe:
Braised Chard with Soffritto
Adapted from the A16 Food + Wine Cookbook
1 head garlic, cloves removed and peeled
Half a small can of anchovies in olive oil, rinsed
1/3 cup extra virgin olive oil
1/4 cup water
Place all of the ingredients in a small saucepan; bring to a simmer. Once the garlic is tender, about 45 minutes, remove from heat and puree the soffritto with an immersion blender or in a food processor. You can also roughly mash the ingredients with a fork or the back of a wooden spoon.
1 bunch chard, either green or rainbow
Juice of 1/2 lemon
Salt to taste
Using kitchen shears, cut the ribs in 1/2 inch pieces. Keep them separate, and then cut the leaves in 1/2 inch pieces as well. Bring a pot of salted water to boil and plunge the ribs in for about six minutes, or until desired tenderness. The chard will continue to cook after it has been removed from the water. Skim the rib pieces out and then cook the leaves for approximately four minutes. Empty the cooking pot and toss all the chard with the lemon juice, soffritto and salt to taste.
This has a subtle salty, tangy flavor that will convert even the most resistant non-greens lovers.