Chard and Vegetable Saute
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
 
Course: Dinner
Cuisine: Mediterranean
Servings: 4
Author: Erica Julson
Ingredients
  • 4 oz white button mushrooms, sliced
  • Several tablespoons extra virgin olive oil or oil of choice
  • Kosher salt and ground black pepper
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 3 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 head of garlic, cloves peeled and thinly sliced
  • 1 bunch red chard, stems thinly sliced, leaves roughly chopped
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1 15 oz can black olives, drained and halved
  • 1 bunch green onions, thinly sliced
  • 1/2 bunch parsley, minced
  • 1 cup halved cherry tomatoes
  • Juice of 1 large lemon
  • 3/4 cup shaved Parmesan cheese
  • 1 cup halved ciliegine, small balls of water packed fresh mozzarella cheese
Instructions
  1. Add a drizzle of extra virgin olive oil to a large non-stick saute pan and warm over medium-high heat. Add the sliced mushrooms, season with a sprinkle of kosher salt and pepper, and cook for about five minutes, stirring occasionally, until golden brown. Remove the mushrooms from the skillet and set aside on a plate.
  2. Add 2 more tablespoons of olive oil to the skillet and add the onion. Reduce the heat to medium and saute until the onions are soft and just turning golden, about 5 minutes. Add the carrots and celery and saute another 5 minutes until softened.
  3. Increase the heat to medium-high and add the bell pepper. Cook for 2-3 minutes until the bell pepper just starts to soften.
  4. Reduce the heat back to medium and add the garlic and swiss chard. Cook, stirring to incorporate the greens, for about 1 minute or until the chard has started to wilt. Add the garbanzo beans, olives, green onions, parsley, cherry tomatoes, and reserved mushrooms. Let cook for 1 minute until warmed.
  5. Turn off the heat, drizzle the juice of 1 lemon on top, stir in the parmesan and mozzarella cheeses, and season well with kosher salt and ground black pepper. Enjoy right away with a hunk of crusty french bread on the side.