Prep 10 mins
Cook 10 mins
We recently started eating Swiss Chard and love it. I like easy and quick recipes. I normally serve this with pan seared very thick filet mignon steaks. I use the same cast iron pan to cook the steaks and while that's resting, I cook up the creamy shallots and mushroom sauce. Put the sauce over the steaks and recycle the pan to cook the chard.
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 pinch dried hot pepper
- 3 -4 shallots, peeled and thinly sliced
- 1 bunch swiss chard
- 1⁄4 cup broth or 1⁄4 cup white wine
- 1⁄2 lemon (sliced up to serve at the table)
- 2 tablespoons parmesan cheese
- salt and pepper, to taste
- Soak the chard in a sink full of cool water. Strip the leaves off the chard by holding the thick part of the steam with one hand, wrap other hand around the leaf and almost make a fist, pull down on the leaves to strip from stem. Cut the stem pies into about 3" long chunks and then julienne those lengthwise until you get a bunch of long thin slices of steam. Set aside. Slice leaves into 1 inch wide strips. Put cut leaves in salad spinner and dry.
- Heat skillet on medium to medium high.
- Add butter to melt.
- Add garlic, hot peppers and shallots. Brown, stirring often, don't let burn, about 2 minutes.
- Add stems and saute. Add broth/wine if pan gets dry. Cover and cook for 3-4 minutes.
- Add salt and pepper to taste.
- Add leaves in batches and wilt. Add liquid if pan gets dry. When all leaves are wilted, cover and cook for 2 minutes.
- Serve with lemon slices and cheese, to taste.