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


Buy Kitchen Toke magazine >>