Chard and Chanterelles
Ingredients
- one bunch red or rainbow chard
- 3 garlic cloves
- 1/2lbs golden chanterelle mushrooms
- kosher salt
- onion powder
- 1/4 cup chicken stock
- olive oil
- good sherry vinegar
Cooking Directions
Mushrooms
- Clean the chantrelles with a wet cloth or a quick dunk in water
- dry immediately
- slice in half
- toss with oil, salt and onion powder
- roast in a preheated oven at 400º for 12-15 minutes
- remove and set aside
Chard
- boil a small pot of salted water
- wash the chard leaves under cold water and shake to remove excess water
- slice the chard leaves off from top to bottom, setting the full stems aside
- trim off the very bottom of the stems so there is a clean edge
- chop the chard into 3" slices
- rinse again in a colander
- blanch the stems until tender, 3 minutes and set aside
- in a large saute pan, heat a small amount of oil, just enough to coat the bottom of the pan
- if all of the chard cannot fit across the bottom of the pan, cook it in batches
- start with the first batch, put it in the pan, season it and let it slowly cook over medium-low heat until slightly wilted.
- add the next batch of chard to the pan, season and cook until slightly wilted
- add the remaining chard, season and cook until wilted
- add a small amount chicken stock to the pan, turn the heat up to medium high and bring to a boil
- add the reserved mushrooms and toss to coat
- adjust seasoning
- sprinkle with sherry vinegar
Sean Falcon