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Sauteed Chard with Mushrooms

July 7, 2016 by 918 Plate 3 Comments

Sauteed Chard with Mushrooms is a perfect side dish for a big piece of juicy steak or chicken; a nice accompaniment to your summer table.

Sauteed Chard with Mushrooms is a perfect side dish for a big piece of juicy steak or chicken; a nice accompaniment to your summer table.
One thing that I try to do (but haven’t been great at recently) is try new foods at the farmers market. I always knew that chard was a good-for-you green, but as far as cooking it at home, I just didn’t know how to handle it. Even though I kept seeing it, I resisted the urge to buy it until I had something in mind.Then, when we ate at Aizle in Edinburgh (a life-changing experience), we were served a duck dish with chard, pear mustard and miso. It was a-ma-zing. Our server described chard as a member of the rhubarb family, and so that’s how I mentally approached the eating of it. It was crunchy, and had the potential to be both bitter and sweet – all in an earthy way. When we got home, I knew I wanted to learn to use it somehow at home.

Sauteed Chard with Mushrooms is a perfect side dish for a big piece of juicy steak or chicken; a nice accompaniment to your summer table.

Wilting this green down only a tiny bit to retain the crunch is the best way I’ve found to eat it! Nobody likes flimsy greens. This sauteed chard with garlic and mushrooms has a deep earthy, meaty flavor due to the reduced mushrooms, but also a bright, bitter note from the crunchiness and taste of the leaves and stems themselves. I served this with our signature rib-eyes (recipe to come someday, I’m sure), and Justin gave it a thumbs up!

This side comes together so easily and quickly – you’ll have dinner on the table in no time!

Local Spotlight: Rainbow Chard from the Farmers Market!
Garden Spotlight: Garlic

How have you eaten chard before? Let me know in the comments!

Hope you’re #enJOYing your summer!

xxHillary

5 from 1 vote
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Sauteed Chard with Mushrooms

Course Vegetable Side
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 -3
Author 918 Plate

Ingredients

  • 1 T. butter or olive oil
  • 2 t. olive oil
  • 3 cloves fresh garlic
  • 1 bunch of chard rainbow/Swiss/red
  • 3/4 C. chopped mushrooms
  • Salt & pepper

Instructions

  1. Melt the butter and oil in a skillet on medium heat. (Butter optional, but recommended)
  2. Press or finely mince garlic and add to the fats.
  3. Sauté mushrooms and garlic together until the mushrooms are soft (about 4 minutes)
  4. Chop the chard into small squares and stir into the mushroom mixture.
  5. Wilt the chard for 4-5 minutes, uncovered, stirring occasionally to keep the mushrooms from burning.
  6. Sprinkle pan with salt and pepper to taste.
  7. #enJOY!

Recipe Notes

Can be made dairy-free and vegan without the use of butter by using a butter substitute.
Naturally gluten-free, nut-free and paleo.

 

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Filed Under: Dairy Free, Gluten Free, Paleo, Sides, Vegetarian Tagged With: chard, garlic, gluten free, mushroom, summer, vegetable, vegetarian

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Comments

  1. Sarah @ Champagne Tastes says

    July 7, 2016 at 9:23 am

    Oh yum! I’ve had chard with fish several times at restaurants, but I haven’t tried cooking it myself. I’ll have to give this a shot!!

    Reply
  2. Marla says

    July 7, 2016 at 11:56 am

    5 stars
    My child has officially eaten a vegetable that I have not! Way to go Hill! I have planted some, so we’ll try this.

    Reply
    • 918 Plate says

      July 7, 2016 at 12:45 pm

      WHOOOOO Do I win? Still haven’t re-tried Brussels sprouts though.

      Reply

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Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

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