Swiss Chard with Mushrooms and Preserved Lemons Recipe is a lovely dish with delicate flavors. It is also healthy and quick and easy to make. The final touch of adding some preserved lemons gives it a pleasant surprise.
Did you know that Swiss chard, along with kale, mustard greens, and collard greens, is considered one of several leafy green vegetables often referred to as Greens? It is a tall leafy green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves. I served this with Tomato Spanish Rice and Tilapia fillets. The Spanish rice really complimented the Swiss Chard.
This Swiss Chard with Mushrooms and Preserved Lemons Recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Check out more delicious Vegetable Recipes.
- 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**
- Lemon juice, fresh-squeezed from 1/2 lemon
- Salt and pepper to taste
- Nutmeg, fresh-grated
- 1/8 cup (2 tablespoons) cream, half and half
- 3/4 to 1 cup Gruyere cheese, grated
- 2 wedges Preserved Lemons (Lemons Preserved in Salt), finely chopped***
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 of the Swiss Chard. 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; saute 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 - Lemons Preserved in Salt.
Makes 4 servings.
* 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.