Now it is finally spring in New York, I am very much embracing the bounty of new vegetables that are in season. A goal this week has been to cook a different dinner each night using one new vegetable that has come into season.
This dish can be served as a side by itself, or as a main meal coupled with quinoa or barley.
- 1 bunch of rainbow chard
- Extra virgin olive oil
- Sea salt
- 1 pound (500g) of mushrooms (I used a mixture of Shitaake and Crimini), trimmed and cut into thick slices
- 2 cloves of garlic, minced
- 1 teaspoon of roughly chopped fresh thyme leaves
- Freshly cracked black pepper
- 3/4 cup of vegetable stock
- Quinoa or barley (if using)
If using grains, get those started on the stove top.
Stem the chard and wash thoroughly.
Heat the olive oil in a pan over a medium-high heat. Add the mushrooms and chard stems and cook, stirring often, until the mushrooms begin to soften (around 3 minutes).
Add the garlic, time and a (very) generous pinch of salt. Continue to stir until fragrant, around 30 seconds.
Stir in the chard leaves and raise the heat to high. Cook on high until the chard wilts (this shouldn't take longer than 3-4 minutes, depending on the size of your pan.) Season with salt and pepper (and chilli flakes, for an extra kick).
Once the chard has wilted, add 3/4 cup of good quality vegetable stock. Cover and simmer over low heat for 3 minutes, or until the chard is tender. Uncover, stir and taste. If you want the recipe more saucy, add more stock. Taste and adjust seasoning.
Serve on plates on top of grains (if using). I topped this with fresh sheep's milk ricotta from Eataly and sun dried tomatoes. Drizzle with olive oil and serve.
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