4 to 6 servings
Ingredients
1 bunch of Swiss chard, green leaves only
3 tbl extra virgin olive oil
1 medium onion, chopped
10 to 12 fresh shiitake mushrooms, stems removed, caps sliced
1 small red bell pepper, cut into 1/2-inch dice
1 tbl lemon juice
Salt and freshly ground pepper
Directions
- Rinse the Swiss chard leaves well; drain. Cut lengthwise in half, then crosswise into 1/2 to 1-inch strips.
- In a large skillet, heat 2 tbl of the olive oil over medium-high heat. Add the onion and sauté until it is softened and just beginning to color 4 to 5 minutes. Add the shiitake mushrooms and bell pepper and saute for 3 minutes longer.
- Add the Swiss chard pieces to the skillet in bunches, stirring or tossing with tongs as they wilt. Reduce the heat to medium and continue to cook, stirring, until the chard is tender, 3 to 5 minutes. Strain off any excess liquid.
- Add the remaining 1 tbl olive oil and the lemon juice and toss with the vegetables. Season with salt and pepper to taste.