| BRAISED RED CHARD AND SHITAKE MUSHROOMS |
Adapted from Greens Glorious Greens
About 10 shiitake mushrooms
1 bunch Swiss chard
1 tsp olive oil
1 onion, cut into ½ pieces
1 large garlic clove, minced
1 cup water
Salt to taste
Wash the chard and strip the stalks from the leaves. Cut the stalks into
½-inch pieces and set aside. Coarsely chop the leaves and measure to
equal about 6 cups.
Heat a large skillet that has a tight-fitting lid over medium heat. Add
the oil and swirl to coat pan. Add diced onion and garlic and sauté for
5-10 minutes, or until softened and translucent.
Remove the stems from the mushrooms and discard or save for soup
stock. Quarter the caps and add to the pan. Cook for about 2 minutes.
Then stir in the chard stalks and about a cup of water. Cook, covered,
over medium heat for 5 minutes, or until stalks are almost tender. Stir
in the chard leaves, cover, and simmer for about 5 minutes, until the
leaves are tender and wilted, and bright in color. Drain excess water,
season with salt, and serve hot.
About 10 shiitake mushrooms
1 bunch Swiss chard
1 tsp olive oil
1 onion, cut into ½ pieces
1 large garlic clove, minced
1 cup water
Salt to taste
Wash the chard and strip the stalks from the leaves. Cut the stalks into
½-inch pieces and set aside. Coarsely chop the leaves and measure to
equal about 6 cups.
Heat a large skillet that has a tight-fitting lid over medium heat. Add
the oil and swirl to coat pan. Add diced onion and garlic and sauté for
5-10 minutes, or until softened and translucent.
Remove the stems from the mushrooms and discard or save for soup
stock. Quarter the caps and add to the pan. Cook for about 2 minutes.
Then stir in the chard stalks and about a cup of water. Cook, covered,
over medium heat for 5 minutes, or until stalks are almost tender. Stir
in the chard leaves, cover, and simmer for about 5 minutes, until the
leaves are tender and wilted, and bright in color. Drain excess water,
season with salt, and serve hot.
