Rainbow Swiss Chard, Wild Mushrooms, Persimmons & Pancetta
A savory and earthy vegetable side dish with a hint of sweetness.
Ingredients
- 5 oz pancetta
- 3 tbsp olive oil
- 2 large shallots, minced
- 2 large garlic, minced
- 5-6 oz assorted mushrooms
- 1/4 cup red wine
- 2 bunches rainbow Swiss chard
- 1 whole ripe persimmon, skinned
Instructions
- 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 :)