This mélange could be used as a stuffing for poultry, Portobello mushrooms, or Delicata squash, a filling for pasta or chard leaves, or just served as a side. Add grains to it for a heartier dish, or top with pine nuts for elegance.
INGREDIENTS:
1 bunch chard, stems separated and diced ¼-inch, leaves stacked and cut into 2 x ¼-inch bits, all washed until clean 1 small-medium white or yellow onion, cut into ¼-inch dice 2-3 cups cremini mushrooms*, cut into 3/8-inch dice 4 stalks celery, washed and cut into ¼-inch dice 2 cups butternut squash, cut into 3/8-inch dice 2 cloves garlic, minced 2-3 firm Granny Smith apples, cut into 3/8-inch dice ½ cup dry white wine 1 tablespoon cider vinegar 1 teaspoon fresh thyme, minced ¼ teaspoon fresh minced rosemary Salt and pepper to taste Grapeseed oil as needed 2 tablespoons butter-optional, for flavorMETHOD:
Bring 4 cups water to a boil. Salt liberally, and when it returns to the boil, add the squash cubes. Cook 30 seconds. Taste. Is it getting tender? As soon as the squash loses its “rawness” but is not cooked, drain and rinse with cold water. Allow to drain well, then turn out onto a towel to blot dry. Place in a bowl and drizzle with oil and toss to coat. Season with salt and pepper.
Heat a large pan over medium heat. Film with oil and heat the oil. When hot, add the onions and chard stems. Season with a little salt and pepper and cook until tender. Make sure there is some oil still in the pan, make a well in the center and add the garlic and cook until fragrant and tender. Tip all the ingredients into a large bowl.
Film the pan with oil, heat up, and add the mushrooms. Season with salt and pepper. Cook until they are giving up all their liquid, then add the wine and a little of the herbs. Cook, stirring often to prevent scorching, until the wine has been absorbed. Add to the bowl with the onions and stems.
Lightly film the pan with oil. Heat up, and add the squash dice. Cook, stirring occasionally to prevent burning until the squash is cooked through and golden. Transfer to the bowl.
Film the pan with oil and 1 tablespoon butter. Add the celery and apples and toss to coat, and cook to heat the apples through and take off the raw edge to the celery. Transfer to the bowl.
Add the second tablespoon butter to the pan, and when it stops foaming, add the chard. Toss to mix chard with butter. Drizzle with the vinegar, season with salt and pepper and cook to gently wilt the chard.
As the chard cooks, season the vegetables in the bowl and scatter with the rest of the herbs. Toss well to combine, being careful not to smash the apples and squash. Once done, and the chard is just cooked, add the vegetables to the chard and gently combine everything. Taste for seasoning and correct if needed.
Serve right away or use later as filling.
Chef’s Notes: *When choosing mushrooms to be diced, look for those with closed caps and that feel dense. These cut easier into dice, and the gills, once dark, will color everything and can impart a bitter flavor. If you wish, scatter with toasted pine nuts or mix in cooked grains such as farro, barley, or wheat berries.
Serves: 4
Source: Chef Andrew E Cohen
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