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.