Swiss Chard Casserole With Shitakes Recipes

SWISS CHARD BRAISED IN SHIITAKE BUTTER

Steps:

• 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 the 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 and serve immediately.

SWISS CHARD SPANAKOPITA CASSEROLE

Steps:

• Preheat oven to 350°.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute.
• Stir in chard; cook 2 minutes or until chard wilts.
• Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly.
• Stir in cheeses, salt, pepper, and egg whites.
• Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
• Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.
• Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish.
• Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles.
• Fold each rectangle in half lengthwise.
• Place a rectangle against each short side of dish.
• Spread the chard mixture evenly over phyllo.
• Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
• Top with 1 phyllo sheet, and coat with cooking spray.
• Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture.
• Fold phyllo edges into center. Coat with cooking spray.
• Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.
• Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.