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.
- 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.)
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.