White Chard Braise

INGREDIENTS :

2 ounces dried porcini mushrooms

2 1/2 cups boiling water

1 bunch chard, preferably white-stemmed

1 tablespoon extra-virgin olive oil

6 medium white mushrooms, stemmed, halved and cut into 1/4-inch slices

2 cloves garlic, minced

1/2 teaspoon kosher salt

Freshly ground pepper to taste

COOKING DIRECTIONS :

1. Place porcini in a medium bowl. Pour boiling water over them and let soak until softened, about 30 minutes.
2. Separate chard leaves from stems; cut leaves crosswise into 1-inch strips and stems into 1-inch lengths. Drain the porcini in a fine sieve lined with paper towel over a 2-cup measure. Add water to the soaking liquid if necessary to measure 1 1/2 cups total. Rinse the porcini under cool running water. Squeeze out any excess water and coarsely chop.
3. Heat oil in a Dutch oven over medium heat. Add white mushrooms and cook, stirring often, until lightly browned, about 4 minutes. Add garlic, the chard stems and leaves, reserved liquid and chopped porcini; stir to combine. Cover and cook until the chard stems are tender, 8 to 10 minutes. Uncover, increase heat to high and cook, stirring occasionally, until the liquid is reduced by half, 3 to 5 minutes. Season with salt and pepper.

Yield: 4 servings

MORE :

A rich, meaty-tasting dish, this is a great accompaniment for roast fish or chicken. Served over creamy polenta with Gorgonzola stirred in, it's a spectacular vegetarian main course.

NUTRITION INFO :

Per Serving

• Calories: 102 kcal
• Carbohydrates: 10 g
• Dietary Fiber: 3 g
• Fat: 4 g
• Protein: 6 g
• Sugars: 1 g