Serving
Click to Enlarge

Chard with Mushrooms
California

Serves
Effort:
Sched:
DoAhead:  
4 side  
**
40 min  
Yes
A flavorful green vegetable side particularly to go with meat or bird main portions. If you have some left over use it for breakfast. Fry up some sausages, pour off excess oil, stir in the chard and bring to a simmer - or use it as an omelet filling.


1
6
2
2
1-1/2
2
1
tt
1/8
#
oz

cl
T
t
c

t
Swiss Chard (1)  
Mushrooms (2)
Poblano Chili (3)
Garlic
Olive Oil ExtV
Soy Sauce
Stock (4)
Salt
Pepper
Prep   -   (20 min)
  1. Tear green leaves from CHARD stems, into shreds of about 2 square inches or so. Slice the stems diagonally about 1/8 inch thick at the big end gradually lengthening until the pieces are about 1 inch long at the thin end. Keep leaves and stems separate.
  2. Slice MUSHROOMS about 1/8 inch thick. If large cut in half, the the halves crosswise. If using a Portabella, slice and cut to imitate regular mushroom slices.
  3. Char CHILIS POBLANO with your propane torch, and rub off the skins under running water. Cut into fairly small dice.
  4. Crush GARLIC and chop small.
Run   -   (20 min)
  1. Heat Olive Oil in a wok or spacious sauté pan. Fry Garlic stirring until it just starts to color, then stir in Mushrooms and Chard Stems, fry stirring over reduced heat until mushrooms are softened through.
  2. Stir in Chard Leaves, all at once if you are using a big wok or a handful at a time if you are using a sauté pan. When the chard is wilted down a fair amount stir in Soy Sauce and Stock. Cover and simmer, stirring occasionally, until chard is tender but not mushy (about 5 minutes).
  3. Season with Salt and Pepper. Serve warm.
NOTES:
  1. Chard:   I prefer white, but red, yellow or a rainbow bundle will work fine.
  2. Mushrooms:   Criminis or Portabellas work fine or the new King Oyster mushrooms, or regular white mushrooms. Fresh Shiitakes could be used for a different flavor, but soak them 20 minutes in hot water, then ring them out to achieve a good texture.
  3. Poblano Chili:   These are wrongly called "Pasilla" in some regions. They tend to vary quite a bit in hotness - adjust to your taste. For details see our Chili Page.
  4. Stock: Chicken, Pork or even Beef stock will work fine.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
1sv_chardmush1 061215 lat061122   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.