Swiss Chard Braised In Shiitake Butter Recipes

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SWISS CHARD BRAISED IN SHIITAKE BUTTER



Swiss Chard Braised in Shiitake Butter image

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.

Yield Serves 4

Number Of Ingredients 5

9 ounces Swiss chard, very thinly sliced crosswise (about 8 cups)
4 tablespoons (1/2 stick) unsalted butter
4 fresh shiitake mushroom caps, sliced 1/4 inch thick
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper

Steps:

  • 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.

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