I am a huge fan of having decadent savory dishes during the holidays and this will be on my table this year.

To balance out the heaviness the dish is garnished with sweetly ripe persimmons to really taste the abundance of salty, sweet, and earthy flavors in each bite!

A savory and earthy vegetable side dish with a hint of sweetness.

Course Side Dish

Cuisine American

Keyword side dish, vegetable

Author Cristy

Add olive oil to a large, deep skillet over medium-high heat.
Add pancetta to the skillet stirring occasionally until golden brown. If you are vegan/vegetarian, pancetta is an optional ingredient!
Add minced shallots to the pancetta, stirring occasionally until shallots are golden brown.
Trim off hard ends of mushrooms. Add assorted mushrooms to pancetta and shallots, giving it a mix.
Cook for 5 minutes. Add in red wine and lower heat to medium.
While vegetables are cooking, peel the leaves off of rainbow chard stems. Chop stems into 1/2" pieces. Add into the skillet with the other vegetables. Give the skillet a stir to mix all ingredients.
While that is cooking, cut Swiss chard leaves into ribbons. Take each leaf and layer 3-4 leaves on top of each other. Roll all together and cut the roll into 1/4" slices. This will give you a nice light ribbon for your greens in this dish. Add the greens to the skillet once sliced.
Cook until greens are slightly wilted, about 5-8 minutes and mix everything together. If you want to speed this part up, you can place a lid on the dish, which will make the greens wilt faster.
Remove the vegetables from heat. Cut the skin off from the persimmon and chop the persimmon flesh into small cubes.
Serve vegetables in a large dish and garnish with pepper. No need for salt here if you are using pancetta. Pancetta is a very salty ingredient! If you did not use pancetta in this recipe, season with a little salt and enjoy 🙂