No ImageSautéed Swiss Chard with Shiitake Mushrooms

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  1. Cathy Lawdanski

    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!

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  2. Vanessa M

    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! :)

  3. Grace

    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.

  4. Bobby

    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.)

  5. Chris S.

    Sounds great!

    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!

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