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.
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!
Sauteed Chard with Mushrooms
- 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
- Melt the butter and oil in a skillet on medium heat. (Butter optional, but recommended)
- Press or finely mince garlic and add to the fats.
- Sauté mushrooms and garlic together until the mushrooms are soft (about 4 minutes)
- Chop the chard into small squares and stir into the mushroom mixture.
- Wilt the chard for 4-5 minutes, uncovered, stirring occasionally to keep the mushrooms from burning.
- Sprinkle pan with salt and pepper to taste.
Can be made dairy-free and vegan without the use of butter by using a butter substitute.
Naturally gluten-free, nut-free and paleo.
Sarah @ Champagne Tastes says
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!!
My child has officially eaten a vegetable that I have not! Way to go Hill! I have planted some, so we’ll try this.
918 Plate says
WHOOOOO Do I win? Still haven’t re-tried Brussels sprouts though.