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Savory Swiss Chard with Portobellos

Savory Swiss Chard with Portobellos

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    1 h
TiffanyRae

TiffanyRae

Absolutely delicious way to make Swiss chard. It has a comforting flavor and beautiful presentation. The colors are amazing and I often prepare this for family for Christmas dinner paired with standing rib roast and mashed potatoes and gravy. A huge hit in my family!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. Heat the olive oil in a large pot over medium-high heat. Stir in the red pepper, garlic, and portobello mushrooms. Cook and stir until the mushroom has softened and begun to release its liquid, 3 to 5 minutes. Stir in the leek, and continue cooking until the leek has softened, about 5 minutes.
  2. Stir in the chicken broth and Swiss chard. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until the chard leaves have wilted, about 10 minutes. Remove the lid, and continue cooking until the chard is tender and most of the liquid has evaporated, about 5 minutes. Sprinkle with the Parmesan cheese; let stand until melted.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mnelsonnh
22

mnelsonnh

9/18/2011

Nice flavor- used my own garlic, leek and swiss chard- I do agree the parm cheese really should be 2 tablespoons- I also added white wine when I added the leeks- mushrooms seemed a little dry and then when I was cooking the chard I also added some wine to the chicken stock- came out great!

Raisinwoman
17

Raisinwoman

8/22/2011

So I didn't have portobello mushrooms so I simply used canned pieces & stems. AND I forgot to add any Parmesan! (the 2 cups of cheese obviously has to be an error - MAYBE 2 TBSP would be appropropriate. Anyway, it was delicious - even my husband liked it and said I could make it again even though he hates Chard.

April D.
15

April D.

9/8/2011

Great way to cook chard! I used vegetable broth to make this a vegetarian dish and it turned out great!

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