Swiss Chard with Shiitake Butter Recipe
Oct 13, 2011 4:01 pm
Swiss chard has never tasted so good
By
Swiss chard isn’t exactly a bitter green, but it’s not candy either. To bring out its fresh, mild, spinach-like flavor, I braise it with earthy mushrooms and thyme.
Reprinted with permission from Home Cooking with Jean-Georges by Jean-Georges Vongerichten with Genevieve Ko © 2011 Crown Publishing Group.
Servings: 4 servings
Ingredients
9 ounces Swiss chard, very thinly sliced crosswise (about 8 cups)
4 tablespoons (½ stick) unsalted butter
4 fresh shiitake mushrooms caps, sliced; ¼ inch thick
1 teaspoon fresh thyme leaves
Directions:
- In a large bowl, cover the chard with cold water. Swish it around to remove all of the grit, then lift it out into a colander. Repeat if the chard is very dirty. (Don’t spin it dry—you want the water clinging to the leaves.)
- Heat 2 tablespoons of the butter in a large skillet over medium heat. Before the butter completely melts, add the shiitakes and thyme. Season with a little salt and cook just until fragrant, about 1 minute.
- Reduce the heat to low and add the chard. Cook, gently stirring occasionally, until just tender and wilted, about 4 minutes.
- Raise the heat to high and cook, stirring occasionally, until the greens are very tender and almost all of the liquid has evaporated, about 3 minutes.
- Add the remaining 2 tablespoons butter and cook, stirring, until the butter melts and the greens are glazed, about 3 minutes longer.
- Season to taste with salt and pepper and serve immediately.
Level of Difficulty:
Easy
Prep Time:
5 minutes
Cooking Time:
10 minutes
ADVERTISEMENT
May is
Food Republic's
Grilling Month
Throughout May we will be offering wall-to-wall grilling coverage including grilling tips, gear advice and interviews with immortal Grilling Gods.
Grilling Month Giveaway
All month we're giving away an amazing lineup of grilling-related items. Come back every few days to enter and win.
Enter the Contest »
Cut Food, an art project that's heavy on gelatin
Now if only we could translate the dang website
The botanical-driven spirit is being reinvented
They're tough, wear their seeds on the outside
Alcohol, check. Chocolate, check. Life is good.
11 countries, one common and painful problem
Vietnamese noodle soup, it’s what’s for breakfast
Fun Guinness facts straight from the tap. Sláinte!
ADVERTISEMENT
