Sautéed Chard and Maitake Mushrooms with Green Garlic and Toasted Almonds
Source: Leif Hedendal, local chef.
¼ cup whole raw almonds
2 bunches chard
½ pound fresh maitake mushrooms
1 stalk green garlic
2 tablespoons butter
Salt, to taste
2-3 tablespoons wine, beer, or water
Pepper, to taste
- Preheat oven to 325º. Place the almonds on a cookie sheet and toast for about 15 minutes or until lightly browned when broken in half. After the almonds have cooled, roughly chop them with a sharp knife.
- Wash the chard. Rip the leaves away from the stems. Chop the leaves roughly and slice the stems finely. Keep the leaves and the stems separate. Break the maitake mushrooms into small, bite-size pieces with your fingers. Set aside. Finely chop the green garlic and rinse it under cold running water to get rid of any residual dirt.
- Place a large skillet on medium-high heat. When hot add the butter to the pan and let sizzle for half a minute. Add the mushrooms and toss to coat with the butter. Sauté the mushrooms for about 5 minutes, stirring occasionally, until slightly brown. Add the green garlic to the pan and sauté for another minute or two. Add the chard stems, a pinch of salt and the wine, beer, or water to the pan. Continue to cook for a few minutes until the stems become tender. Finally, add the chopped chard leaves to the pan; turn stove to high and continue sautéing for a few more minutes. Taste for seasoning, add salt and pepper if desired, and garnish with the chopped toasted almonds. Serve.
- This recipe would work equally well with another mushroom variety such as chanterelles, morels, royal trumpet, or shitake.
- Instead of chard, one could use spinach, kale, rapini, or bok choy.
- Bulb garlic can be substituted for green garlic.
- Olive or coconut oil would be a great replacement for butter.