Swiss Chard with Mushrooms


2 bunches of Swiss chard

1 sweet red bell pepper

2 tbsp extra virgin olive oil

1 1/2 cups coarsely chopped mushrooms

2 cloves garlic, minced

3/4 tsp salt


  • Remove stems from Swiss chard. Thinly slice stems and shred leaves; place in separate bowls. Seed core and thinly slice red pepper.
  • In a large shallow Dutch oven, heat oil over medium-high heat; saute mushrooms, garlic, salt, Swiss chard stems and red pepper until no liquid remains, about 7 minutes.
  • Add Swiss chard leaves; cover and cook until wilted, 3 minutes.