WADDINI BROUGHT IN FROM HIS GARDEN LOTS OFSWISS CHARD-- THANK YOU ENJOY DAN

SWISS CHARD SALAD FOR THE SOUP KITCHEN by CHEF DAN:


Serves 20

1/2- cup grape-seed oil

16 garlic cloves, minced

12 bunches Swiss chard, cut into thin stripes

30 mushrooms, sliced

2 onions, chopped

2 apples, cored and seeded, and sliced

2 cups balsamic vinegar

40 grape tomatoes, quarter

1 cup feta cheese

1 cup raisins, soaked in hot water

12 pinches salt and pepper



DIRECTIONS:



1. Heat the grape-seed oil in a skillet over medium-low heat.

2. Cook garlic until the oil is just fragrant, about 1 minute.

3. Add Swiss chard to the garlic and cook until wilted, 3-5 minutes.

4. Transfer the chard and garlic to a bowl.

5. Reserve any liquid in the skillet and return it to the heat.

6. Add the mushrooms and onion and cook 3-5 minutes.

7. Pour balsamic vinegar over the mushrooms and onion mixture, cook stirring 3-5 minutes.

8. Add to the bowl with the chard mixture along with tomatoes, apple and raisins

9. Toss with feta cheese.

10. Season with about 12 pinches of salt and pepper.



ENJOY DAN: ROCK ON