Savory Swiss Chard with Portobellos

17 Reviews

Prep: 20 min
Cook: 35 min
Ready In: 1 hr

“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!” - by TiffanyRae

Ingredients

2 tablespoons olive oil
1 teaspoon crushed red pepper
1 clove garlic, crushed and chopped
1 (8 ounce) package portobello mushrooms, stemmed and cut into 1/2-inch wide by 2-inch long pieces
1 leek, chopped
1 cup chicken broth
1 bunch Swiss chard, trimmed and chopped
2 cups grated Parmesan cheese

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Metric US

Original recipe yields 8 servings

Directions

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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
139 cal
7%

Fat
9.4 g
14%

Carbs
5.3 g
2%

Based on a 2,000 calorie diet

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Reviews (17)

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mnelsonnh

Sep. 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 the..." See moren when I was cooking the chard I also added some wine to the chicken stock- came out great!"

Raisinwoman

Aug. 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 appropropri..." See moreate. Anyway, it was delicious - even my husband liked it and said I could make it again even though he hates Chard."