Sautéed Swiss Chard with Shiitake Mushrooms

I have tried cooking the tougher ribs (chopped) separately in a little butter and adding them back to the greens. Not a big fan of this approach. Better to save the ribs for another recipe, use them for making vegetable stock, or compost them.

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4.


  • 2 Tbsp unsalted butter
  • 6 ounces of shiitake mushrooms, sliced 1/4-inch thick
  • 1/4 teaspoon Kosher salt
  • 2 large bunches of Swiss chard (about 1 1/2 pounds total), rinsed, patted dry, large ribs removed, leaves roughly chopped
  • Sprinkling of grated Parmesan cheese


1 Sauté mushrooms in butter: In a large stick-free sauté pan melt the butter on medium-high heat. Stir in the sliced mushrooms. Sprinkle with salt (skip added salt if using salted butter).


2 Add chopped chard: Once the mushrooms are beginning to brown and have given off some water, add the chopped chard leaves to the pan and toss with the mushrooms. (You may have to stagger in the adding of the chard leaves, as not to overwhelm the pan.)

swiss-chard-shiitake-method-2 swiss-chard-shiitake-method-3

Once the chard leaves have wilted, remove from heat and cover the pan. Let the chard leaves steam in their residual heat for a couple minutes.

3 Sprinkle with Parmesan: Place chard and mushrooms in a serving dish. Sprinkle generously with grated Parmesan cheese.

Serve immediately.

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  • 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!

  • 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! :)

  • 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.

  • 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.)

  • 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!

  • Lisa

    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.