SWISS CHARD WITH ROASTED PEPPER

Steps:

• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
• In a kettle cook the chard stems in about 1/2 cup water, covered, over high heat for 5 minutes, add the chard leaves, and cook the chard, covered, stirring occasionally, for 5 minutes. Drain the chard well and in a bowl toss it with the roasted pepper, the oil, and salt and pepper to taste. Reserve 1 1/2 cups of the chard mixture, covered and chilled,, for making the cod cannelloni.