This delicious kale recipe and photos were shared with my by Karen Calanchini,
Food Stylist and Photographer, of Redding, CA.
Karen says, "This is a lovely
dish with delicate flavors. The final touch of preserved lemons gives it a
pleasant surprise. I served this with
Tomato Spanish Rice and
Tilapia fillets. The Spanish rice really complimented the Swiss Chard."
Check out more delicious
Vegetable Recipes.
Swiss Chard
with Mushrooms and Preserved Lemons
Recipe Type:
Swiss Chard,
Mushrooms,
Preserved Lemons
Yields: 4 to 6 servings
Prep time: 35 min
Cook time: 35 min
Ingredients:
2 large bunches (about 2 pounds) Swiss Chard*
3 tablespoons butter
1 tablespoon
olive oil
2 shallots, sliced
4 ounces white mushrooms, trimmed and sliced (about 1/4-inch thick)
1/4 teaspoon Spanish
thyme**
1/4 teaspoon Mignonette
pepper**
Fresh-squeezed
lemon juice from 1/2 lemon
Salt and pepper, to taste
Freshly-grated nutmeg
1/8 cup (2 tablespoons) half and half
cream
3/4 to 1 cup grated Gruyere cheese
2 wedges
Preserved Lemons
(Lemons Preserved in Salt), finely chopped***
* Swiss Chard - Also
known as chard or silver beet, it is one of several leafy vegetables commonly
referred to as greens. This tall plant is a member of the beet family. It is grown for both its
tender green leaves and celery-like
stalks. Similar in flavor to spinach and beets, chard is pungent, bitter and
slightly salty. Choose bunches with dark green leaves and vividly colored stems.
Leaves and stems should feel crisp and smell fresh and earthy.
** Spanish thyme and Mignonette
pepper are products of Penzey's Spce. Mignonette pepper is a French-Canadian mix
of Tellicherry black pepper, Muntok white pepper, and Canadian coriander.
Regular fresh or dried thyme and regular black pepper may by substituted.
*** Check out Karen's recipe for
Preserved Lemons - Lemons Preserved in Salt.
Preparation:
Preheat oven to 325 degrees F.
Butter an oven-safe dish (such as a Pyrex or ceramic-type dish).
Bring a large pot of salted
water to a boil.
Rinse the stems and leaves
well. Trim the stems from the Swiss
Chard, discarding any that are wilted. Cut up the thick stems crosswise into
slices, 1/2-inch thick. Very coarsely chop the leaves of the chard.
Drop the Swiss Chard stems into the boiling water (make sure water is at a rapid
boil before adding the prepared Swiss chard) and simmer for 5 minutes. Add the
leaves and continue simmering until the tops are bright green, wilted, and the
stems are just tender, approximately 3 to 5 minutes. Remove from heat and drain
well; set aide.
Add
the butter and the olive oil to the same cooking pot. Add the shallots,
mushrooms, thyme, and pepper and sauté until the mushrooms have released their
juices and are nicely browned. Add the lemon juice. Taste and adjust salt and
pepper, if needed.
Add the well-drained Swiss
Chard to the prepared baking dish. Top with mushroom/shallot mixture and grate a
little fresh nutmeg over the top. Using tongs, more the ingredients around a bit
so they are mixed evenly. Top with the grated Gruyere cheese and drizzle the
half and half cream over the top.
Bake for approximately 20 to 25
minutes until the cheese is golden and melted. Remove from heat and serve with
the Preserved Lemons.
Makes 4 servings.
