Take two ingredients (Swiss chard and shiitakes) and toss in a skillet with lemon, thyme and chili. Simple yet elegant. For a complete meal, pair this with seared wild salmon or quinoa peppered with cilantro.
This recipe was inspired by Jean-Georges Vongerichten. I replaced the butter with olive oil and added lemon zest and chili flakes. Most vegetable dishes taste better with a little acid kick.
Cook this dish tonight to help assuage the heaviness of a week punctuated with indulgent eating and drinking.
Happy Thanksgiving!Photo Credit: Home Cooking with Jean-Georges