Not enough flavor - needs herbs or broth. We used the chard stems but should have cut smaller and add with the celery & onions. We were out of carrots.

Great! I added some tomato purée to the dish.

This is like my 5th time making this. Love it love it love it

It went well, I wouldn’t change a thing!

Just finished making it. I'm going to let it sit for a bit to let flavors meld.

This was fantastic! I served it with polenta and drizzled thickened balsamic vinegar over it. I didn’t have celery but the can of stewed tomatoes contained celery. Two things to remember: 1) cook the chard for the full time and when slicing, cut across the thicker veins (I was given chard from a friend’s garden and it was huge ~ I reserved the stalks to make a veggie stock later), 2) cut the tube of polenta into quarters (I reserved 4 slices of polenta to use later) and heat it adding a can of veggie broth a little at a time to desired thickness. I will definitely be making this again! Humble stew, but restaurant quality!

celery texture wasnt my favorite but this was a quick and hearty topping for my leftover polenta. I will probably make it again

Delicious and hearty

Great side pretty easy to make

quick, fast and very flavorful! Served it with brown rice. Will definitely make again!!!

Great, just like tuscany

I love it. Just added a sprinkle of thyme and rosemary to amp up the flavor and it was perfect. Served it over rice as you suggested.

Very nice tomato sauce option! I followed the recipe except I omitted the stalks. I also used a whole pound of pasta (leftovers!) and found that there was plenty of sauce for that amount. Will make again.

This dish surprised me. We get a CSA every week and the chard sadly ends up in the compost but I was determined to at least give it a try and boy did I pick a great recipe! This is sweet and hardy! Can’t wait for leftovers for lunch!

Very good vegetarian dish but my family would have preferred some bacon in it and kale instead of chard to give it 5 stars. It was however a good use of the rainbow chard I had on hand.

Awesome! I added some Italian mix spice and a shot of balsamic vinegar. Will make again!