Swiss Chard Sauce
|Onion||1 Large, chopped|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Cabbage head||1⁄4 Small, coarsely chopped|
|Swiss chard/1 box 12 ounce frozen chopped swiss chard, thawed and drained||3⁄4 Pound, coarsely chopped (1 Small Bunch)|
|Canned italian style tomatoes||2 Pound (2 Cans Of 1 Pound Each)|
|Tomato sauce||8 Ounce (1 Can)|
|Chicken broth||1 Cup (16 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Dry basil||1 1⁄2 Teaspoon|
|Thyme leaves||1⁄2 Teaspoon|
Split leeks in half lengthwise so you can wash them thoroughly, then thinly slice; discard tough green tops.
In an 8-quart kettle or Dutch oven, cook leeks and onion in oil over medium-high heat for 5 minutes.
Add cabbage and chard and continue cooking, stirring occasionally, until vegetables are soft.
Coarsely chop or crush tomatoes, then add to pan along with their liquid.
Stir in tomato sauce, chicken broth, wine, basil, salt, thyme, rosemary, and pepper.
Cover and simmer, stirring occasionally, for 1 hour.
Uncover and continue cooking until sauce has thickened (about 30 minutes).