Swiss Chard Braised in Shiitake Butter

Serves 4

9 ounces Swiss chard, very thinly sliced crosswise (about 8 cups)
4 tablespoons (1/2 stick) unsalted butter
4 fresh shiitake mushroom caps, sliced 1/4 inch thick
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper

In a large bowl, cover the chard with cold water. Swish it around to remove all of the grit, then lift it out into a colander. Repeat if the chard is very dirty. (Don't spin it dry - you want water clinging to the leaves)

Heat 2 tablespoons of the butter in a large skillet over medium heat. Before the butter completely melts, add the shiitakes and thyme. Season with a little salt and cook just until fragrant, about 1 minute.

Reduce the heat to low and add the chard. Cook, gently stirring occasionally, until just tender and wilted, about 4 minutes. Raise the heat to high and cook, stirring occasionally, until the greens are very tender and almost all of the liquid has evaporated, about 3 minutes.

Add the remaining 2 tablespoons butter and cook, stirring, until the butter melts and the greens are glazed, about 3 minutes longer. Season to taste with salt and pepper serve immediately.

Home Cooking with Jean-Georges
Jean-Georges Vongerichten with Genevieve Ko
Yes, chefs cooking for us at home is a theme this year. But Jean-Georges does it better than most as he's been making his recipes accessible for years, remember the molten chocolate cake recipe from the mid '90's Simple Cuisine cookbook? So while recipes appear home-style at first glance, they always have a slight twist of flavour or ingredient to up the ante. Hardcover, 256 pp. $45.00.

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