Some vegetables scare me. Nearly all varieties of greens, minus spinach, fall into that category. But my goal is always to try new things, particularly vegetables, so tonight was the night to work on Swiss chard. And, guys, guess what? It was super good and super easy — absolutely nothing to be afraid of at all.
Braised Greens with Mushrooms
1 bunch Swiss chard, washed and stems removed
3 cloves garlic, chopped
Lots of olive oil. I don’t have a measurement for you on this.
8 ounces mushrooms, chopped
2 tablespoons balsamic vinegar
Salt and pepper
Wash the chard and pull the leaves off the stems, which tend to be woody. Place in a large bowl and drizzle with olive oil.
Heat more olive oil in a large skillet over medium heat. Add the mushrooms and saute. Add the garlic and saute for about 30 seconds, and then add the chard. It will look like a lot at first, but trust me, it really cooks down. Add olive oil if you think it needs it. OK, geez, if you actually want to be healthy, you can use chicken broth instead. Drizzle on the olive oil and use tongs to toss to coat to the leaves. Continue to cook until the chard is tender, approximately 8-10 minutes. Season with salt and pepper.
You know, I bet this would be really good with a handful of freshly grated Parmesan cheese on it, too. Do it. Let me know how it goes.