Serving Size: 8
Preparation Time: 1 hour
Ingredients
- 3 pounds Swiss chard, chopped large
- ¾ cup black Chanterelles, dried, hydrated, chopped large
- 3 shallots, sliced 1/8 inch thick
- 1¾ tablespoons butter
- 1/3 cup pecans, sliced 1/8 inch thick
- 1½ tablespoons olive oil
- Kosher salt
- pepper
- ¼ cup butter
- ½ lemon
Preparation
Preheat the oven to 350°F
- Toss the shallots and pecans with some olive oil. Roast for 30 minutes in the oven. Stir a few times.
- Thoroughly wash chard in three rinses and chop large. Set aside.
- Sauté the blacks in the butter until just done. Set aside.
- Boil water and add chard, cook until done. Drain well—press out excess water.
- Put chard in serving pan, put blacks atop then shallots and pecans. Squeeze lemon over. Add butter, salt and pepper.