Swiss Chard with Mushrooms
After a summer of cool, light cooking, you may be longing for the rich flavours of braised meats, the kind that pair well with this dish.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 75 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 514 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 23% |
| vit A | 47% |
| vit C | 93% |
| folate | 7% |
-
2 bunches Swiss chard (about 2 lb/1 kg)
1 sweet red pepper
2 tbsp (25 mL) extra-virgin olive oil
1-1/2 cups (375 mL) coarsely chopped mushrooms
2 cloves garlic, minced
3/4 tsp (4 mL) salt
Preparation:
Remove stems from Swiss chard. Thinly slice stems and shred leaves; place in separate bowls. Seed, core and thinly slice red pepper.
In large shallow Dutch oven, heat oil over medium-high heat; sauté mushrooms, garlic, salt, Swiss chard stems and red pepper until no liquid remains, about 7 minutes.
Add Swiss chard leaves; cover and cook until wilted, 3 minutes.
Additional Information
Source
Canadian Living Magazine: September 2004
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