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.
- 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
- 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.