My husband hates swiss chard (and most things green), but he thinks this, as far as swiss chard goes, is at least edible. I, on the other hand, love swiss chard and think this version of it is vegetable heaven on a plate. So, for the haters and the lovers, here's a new chard dish.
You will need:
1/4 lb crimini mushrooms, sliced thickly
1/2 large onion, sliced thinly
2 garlic cloves, smashed and minced
salt and fresh black pepper
1 tablespoon tomato paste
1/4 cup cognac or brandy
1/2 cup mushroom broth
1 lb swiss chard (leaves only), cut into large strips
1/4 cup sour cream
To make the dish:
Pour a glug of olive oil into a heavy bottomed pan on high heat. Once the oil is shimmery and hot, toss in the mushrooms and a shake of salt. Sear the sides of the mushrooms until they begin to brown, turn down the heat to medium, and add the sliced onion to the mushrooms and stir occasionally as the onion softens and sweetens to translucency. Stir in the minced garlic and tomato paste, and cook 30 seconds or so, until very fragrant. Turn down the heat to medium-low. Carefully pour in the cognac; it will cook down quickly. Add the mushroom broth and mix the ingredients together while letting the liquid cook down. Let the mixture simmer for 5 or so minutes, until the liquid is syrupy.
Meanwhile, fill a large pot halfway with water and add a couple shakes of salt. Add the chard and bring the pot to boil. Boil the chard for about 3 minutes, or until all of it is bright green and tender. Pour the pot out into a colander over the sink, and let the chard drain completely. Use a wooden spoon to push the chard against the colander to remove most of the water.
Once the mushroom mixture is reduced and syrupy, add the chard to the mixture. As well, add the sour cream and a large twist of ground pepper. Toss the mixture around with a wooden spoon until it is evenly mixed. Taste for seasoning and add salt and pepper as necessary. Remove from heat and serve.
This will serve four chard haters or two chard lovers.