Creamed Chard & Mushrooms

Directions

1. Clean and dry the Swiss chard and remove the leaves from the stems (make sure to keep the stems)
2. Clean a large handful of mixed mushrooms and then roughly chop them.
3. To a large sautee pan on medium heat, add a few tablespoons of olive oil and 5-6 chopped Swiss Chard stems + 1 small red onion, diced.
4. Season with salt and pepper and sautee, stirring every once in a while, for 10 minutes or until softened and translucent.
5. Next, sautee the mushrooms in a few 1-2 tablespoons of olive oil until golden brown. Add these to the chard mixture.
6. While you’re cooking the vegetables, bring a large pot of salted water to boil and blanch the chard greens, then run under cool water for a minute to set the color.
7. Heat the vegetables in the pan, and then when warm, add anywhere between ¼ to ½ cup of heavy cream, depending on how creamy you’d like the chard to be.
8. Grate a touch of nutmeg to the dish and simmer for 10-15 minutes until the cream has thickened.
9. Serve on its own, or spoon some into a cast iron dish, make two indentations in the chard, and then crack two eggs into it. Season and broil for 4-5 minutes until set.