Photo by Eva Kolenko
Chard with ‘Nduja and Wild Spring Mushrooms
1½ pounds chard
2 tablespoons olive oil
¼ cup ‘nduja, diced
¼ cup shallot, minced
8 ounces morels, porcini, oyster, hen of the woods or other wild mushrooms, sliced
1 tablespoon garlic, minced
2 tablespoons balsamic vinegar
1 teaspoon fresh thyme leaves, chopped
1 tablespoon cannabis-infused olive oil
1 teaspoon pepper
½ teaspoon kosher salt
Separate the chard leaves from the stems. Coarsely chop the stems and leaves, keeping them separate.
Heat a large cast-iron skillet with olive oil over medium-high heat, add the ‘nduja and cook until browned, about 2 minutes. Transfer to a plate with a slotted spoon; set aside but leave about 2 tablespoons fat in the pan.
Add the chopped chard stems and shallot to the pan and saute until softened, about 3 to 4 minutes. Add the mushrooms and saute until browned, about 5 minutes. Add chard leaves, garlic, balsamic vinegar and thyme. Cook, stirring occasionally, until chard is wilted, about another 3 minutes. Remove from the heat, add cannabis oil and season with salt. Serve alongside grilled steaks. Makes 6 servings, each about 10 mg THC.
Recipe by Cheri Sicard