White Chard Braise

___________________________________

Ingredients

• 2 ounces dried porcini mushrooms

• 2 1/2 cups boiling water

• 1 large bunch chard (about 1 pound), preferably white-stemmed

• 1 tablespoon extra-virgin olive oil

• 6 medium white mushrooms, stemmed, halved and cut into 1/4-inch slices

• 2 cloves garlic, minced

• 1/2 teaspoon kosher salt

• Freshly ground pepper to taste

Cooking Instructions

1. Place porcini in a medium bowl. Pour boiling water over them and let soak until softened, about 30 minutes.

2. Separate chard leaves from stems; cut leaves crosswise into 1-inch strips and stems into 1-inch lengths. Drain the porcini in a fine sieve lined with paper towel over a 2-cup measure. Add water to

the soaking liquid if necessary to measure 1 1/2 cups total. Rinse the porcini under cool running water. Squeeze out any excess water and coarsely chop.

3. Heat oil in a Dutch oven over medium heat. Add white mushrooms and cook, stirring often, until lightly browned, about 4 minutes. Add garlic, the chard stems and leaves, reserved liquid and chopped porcini; stir to combine. Cover and cook until the chard stems are tender, 8 to 10 minutes. Uncover, increase heat to high and cook, stirring occasionally, until the liquid is reduced by half, 3 to 5 minutes. Season with salt and pepper.

Nutritional Information per Serving

Calories 120  Carbohydrates 14  Fat 4  Saturated fat 1  
Mono unsaturated fat 3  Protein 7  Cholesterol 0  Fiber 5  Potassium 0  

 

Bookmark this page

BlinkList Blogmarks Delicious Digg Diigo Facebook Fark Furl Google Bookmarks Livejournal Ma.gnolia Netvouz Newsvine Reddit Slashdot Smarking Spurl Stumbleupon Technorati Wists Yahoo My Web Twitter