Author Notes: Mushrooms and heavy cream is a time-tested formula for success. Add Swiss chard to the equation, and you end up with a new yet familiar combination. The sauce complements the earthy flavor of the vegetables and contributes richness and substance. It’s heavenly on its own, or a perfect side for roasted meats. Nestle it into a single-serve cast iron dish and bake with eggs and you’ve got a hearty breakfast for one. Enjoy! —Feed Me Dearly
Large bunch swiss chard
large handful of mixed mushrooms (e.g. shitakes, button)
A few tablespoons of olive oil
small red onion
cup to ½ cup of heavy cream
Salt and pepper
A touch of nutmeg
- Clean and dry the Swiss chard and remove the leaves from the stems (make sure to keep the stems)
- Clean a large handful of mixed mushrooms and then roughly chop them.
- 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.
- Season with salt and pepper and sautee, stirring every once in a while, for 10 minutes or until softened and translucent.
- Next, sautee the mushrooms in a few 1-2 tablespoons of olive oil until golden brown. Add these to the chard mixture.
- 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.
- 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.
- Grate a touch of nutmeg to the dish and simmer for 10-15 minutes until the cream has thickened.
- 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.