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Chard and Vegetable Saute

Prep Time35 mins
Cook Time25 mins
Total Time1 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

  • 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.
  • 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.
  • Increase the heat to medium-high and add the bell pepper. Cook for 2-3 minutes until the bell pepper just starts to soften.
  • 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.
  • 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.