I am obsessed with Swiss chard and ate a ton of it growing up in the Mediterranean. I love the gorgeous, freshly picked, leafy bunches I find at my local farmers’ market, especially the rainbow chard, it looks so pretty and appetizing. This sauté is super easy & a great side to your protein!
INGREDIENTS
2 bunches Swiss chard, sliced into wide ribbons (stems included & separated)
1 large handfull mushrooms, sliced
4 cloves garlic, sliced thinly
2 tablespoons olive oil
salt & pepper to taste
pinch of crushed red pepper flakes
splash of red wine vinegar
PREPARATION
Heat the oil in a wok or large, deep skillet, over medium high. Add the garlic & pepper flakes, & cook for 1 minute, stirring. Add the mushrooms & cook about 5 minutes. Add the chard stems first, & sauté for 3-5 minutes, then add the chard leaves in batches & allow to wilt. Season with salt & pepper. Turn the heat off & add a splash of the vinegar. Serve immediately.
