Procedure:
In a large bowl, cover the chard with cold water. Swish it around to remove all the grit, then lift it out into a colander. Repeat if the chard is very dirty. (Don’t spin it dry- you want the water clinging to the leaves.)
Heat 2 tablespoons of the butter in a large skillet over medium heat. Before the butter completely melts, add the shiitakes and thyme. Season with a little salt and cook just until fragrant, about 1 minute.
Reduce the heat to low and add the chard. Cook, gently stirring occasionally, until just tender and wilted, about 4 minutes. Raise the heat to high and cook, stirring occasionally, until the greens are very tender and almost all the liquid has evaporated, about 3 minutes.
Add the remaining 2 tablespoons of butter and cook, stirring, until the butter melts and the greens are glazed, about 3 minutes longer. Season to taste with salt and pepper and serve immediately.
Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten. Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc
Ingredients:
- 9 ounces Swiss chard, very thinly sliced crosswise (about 8 cups)
- 4 tablespoons ( ½ stick) unsalted butter
- 4 fresh shiitake mushroom caps, sliced ¼ inch thick
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
|