Friday, August 19, 2011

Simple Swiss Chard & Mushroom Stir fry

Peeking out at the top of the photo - great as a side dish with this Garlic Rice and Grilled Butterflied Lamb with Anchovies, Rosemary & Garlic or tossed with pasta or rice as a main.

Printable Recipe

Prep time: 15 minutes
Cooking time: 10 minutes

Serves: 2

1 bunch Swiss Chard
1 onion, diced
2 cups mushrooms, sliced (I used cremini and shitake, but use whatever you prefer… or have on hand)
2 large cloves garlic, minced
1-2 tbsp extra virgin olive oil
2 tbsp ketjap manis (Korean ketchup) or use soy sauce & some grated ginger

1. Prepare the Swiss chard: cut off the stalks and separate from the leaves. Coarsely chop the stalks and leaves separately.

2. Heat the oil in a large skillet over medium high heat. Sauté the onions, mushrooms and Swiss chard stalks until the onions are translucent, mushrooms start to golden and stalks are tender (about 5 minutes) and then add the Swiss chard leaves & garlic over medium heat until the leaves are wilted (2-3 minutes). Add the ketjap manis and toss well. If the vegetables are dry, add a touch of water.

Great as a side with grilled meat like the Butterflied Lamb with Anchovies, Rosemary & Garlic and my Best Garlicky Rice Ever. Or tossed with your favorite noodle as a vegetarian main.

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