Recipes–Sautéed Swiss Chard With Sherry And Portobello Mushrooms

Swiss chard doesn’t always have much taste – or at least compared with my favorite, collard greens, or kale – but with a few additions, the vegetable can be tasty and appetizing

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Dried mushrooms are a great ingredient to have in the cupboard. I use them for a quick garbanzo bean salad, in vegetable soups, and tomato sauce pasta dishes.  They are that small addition – like fish sauce – which gives zip and surprising flavor to many dishes.

Sautéed Swiss Chard with Sherry and Portobello Mushrooms

* 1 lg. bunch Swiss chard, stems removed

* 1/2 package of dried portabella mushrooms

* 1 medium red onion, chopped

* 3 lg. garlic cloves, chopped

* 1/2 cup amontillado sherry

* 1-2 lg. Tbsps. unsalted European-style butter

- Steam the chard (or boil in very little water) until soft (not mushy!)

- Drain well, chop, and squeeze out remaining water

- Sautee the onions and garlic in butter in lg. skillet until the onions are soft

- Add the chard and mushrooms, stir well, then raise heat to high

- Add the sherry, cook over high heat until the alcohol evaporates (5 min)

- Reduce heat, add salt and ground pepper, cook for about 15 minutes until blended

- Serve