Serious Eats: Recipes

Swiss Chard Braised in Shiitake Butter

[Photograph: John Kernick]

When it comes to winter greens (we're looking at you, kale, chard, and collards), it's easy to fall back on the familiar: garlic and olive oil or bacon and onions. A few short minutes in the sauté pan and those combos make for quick, easy sides that never fail to satisfy and fill in that "we should really be eating more greens" void. But after so many years of going the same route with greens, I think it's about time to try something new.

This plate of Swiss Chard Braised in Shiitake Butter from Jean-Georges Vongerichten's Home Cooking with Jean-Georges is my new go-to greens recipe. Just five ingredients and under ten minutes from prep to plate, this recipe produces greens that are truly mind blowing. It's a dead simple process of briefly softening earthy shiitakes and thyme in a bit of butter, tossing in slivered chard and finishing the plate off with a bit more butter to glaze. The shiitakes give the butter coated greens a distinct savoriness, the thyme lends light woody notes, and the chard, well, the chard just sits back and takes it all in.

As always with our Cook the Book feature, we have five (5) copies of Home Cooking with Jean-Georges to give away this week.

Adapted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten. Copyright © 2011. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved

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