Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I had never cooked Swiss Chard before. This was delicious. That mushrooms made it. I am sharing this recipe on the MySideof50 FB page this weekend. You blog is one of my favorite food blogs!
Not my favorite recipe, but a good base. We needed to add some fresh squeezed lemon and little red pepper flakes to kick it up a notch! :)
The mushrooms w/the chard are a great idea. I grow rainbow chard in among my perennials during the summer and it is a favorite vegetable. I like the idea of throwing the stems into the compost, however, if they are tender enough, I sometimes strip them from the leaves (like preparing kale), chop them up, braise them until tender, then add them to the kale leaves when they are cooked.
An excellent use for the tougher ribs: mince them, deglaze your pan with some balsamic vinegar, reduce it until it gets a bit gooey, then saute the minced ribs until just a tad crispy. Add a touch of salt, and use them as a garnish. (Sprinkle on top once the chard/shrooms are plated.)
Elise, maybe you want to put a link on this page to your equally great-sounding recipe for chard ribs and cream with pasta? I got to that one after clicking here on your eggs, chard and mushroom nests which had a link from this page. Love the idea of stripping out the ribs here but still having a lovely recipe to use them!
This looks delicious! I haven’t made much chard because I don’t like the way the leaves cook so much faster than the stem. I love this idea to just use them for different dishes! Can’t wait to try this.