Rainbow Chard with Hazelnuts & Mushrooms
Prep time: 15 minutes Cook time: 15 minutes Serves: 4 Ingredients 1/2 pound Chanterelle mushrooms (or another fresh wild mushroom) 1 large bunch of rainbow swiss chard 1/2 cup hazelnuts, roughly chopped 2 1/2 Tbsp. unsalted butter, divided healthy pinch of salt and pepper 1/2 of a yellow onion, chopped 1/4 cup dry white wine Preparation 1. Use a dry towel to lightly brush clean the mushrooms. Chop the mushrooms into large chunks and set aside. 2. Slice the chard stems into 1/4 inch thick pieces. Slice the chard leaves into thin ribbons (this works best by stacking the leaves together, rolling them and thinly slicing.) 3. In a large heavy bottom skillet over medium heat toast the hazelnuts in 1/2 tablespoon of the butter, stirring often, until golden brown and fragrant. Use a slotted spoon to remove the nuts and set aside in a bowl. 4. Add the mushrooms, 1 tablespoon of the butter and a healthy pinch of salt and pepper to the pan. Cook, stirring occasionally until the mushrooms have softened, about 5 minutes. Transfer the mushrooms to a bowl. Increase the heat to medium-high. Sauté the stems from the chard and the yellow onion in the remaining 1 tablespoon of butter and another pinch of salt and pepper. Cook, stirring occasionally until the onion is golden and the stems are tender, about 12-15 minutes. 5. Stir in the chard leaves and 1/4 cup of wine. Cover the pan and cook, stirring often, just until wilted, about 3 minutes.Stir in the mushrooms and half of the nuts and keep on low heat for 1 minute longer; Transfer the salad to a platter and sprinkle with remaining nuts. Season with additional salt and pepper to taste. This recipe is from the awesome dishingupthedirt.com. Check them out for more delicious recipes.
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