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.
Swiss Chard with Mushrooms and Preserved Lemons Recipe: https://whatscookingamerica.net/karencalanchini/swisschardmushrooms.htm