Ingredients25 m servings 179 cals
- Heat the olive oil in a skillet over medium-low heat. Cook the garlic in the oil until just fragrant, about 1 minute. Add the Swiss chard to the garlic and cook until wilted, 3 to 5 minutes; transfer the chard and garlic to a bowl, reserving any liquid in the skillet and returning it to the heat.
- Cook the mushrooms and onion to the reserved liquid in the skillet until warmed, 2 to 3 minutes. Pour the balsamic vinegar over the mushroom and onion mixture; cook and stir another 2 to 3 minutes; add to the bowl with the chard mixture along with the tomatoes. Gently mix to incorporate. Toss with the blue cheese. Season with salt and pepper to serve.
Per Serving: 179 calories; 10.1 g fat; 18.5 g carbohydrates; 8 g protein; 6 mg cholesterol; 380 mg sodium. Full nutrition
ReviewsRead all reviews 13
Yummy! By far my favorite chard recipe. Followed the recipe but didn't feel the need to add salt or pepper. Will definitely make again.
Absolutely delicious! I've just discovered swiss chard and am looking for more recipes. This one is tops! Oh, I used feta rather than blue....it's just what I had in the house.
I was looking for recipes to help me get some potassium into my diet since I recently deduced that I am severely lacking in that macromineral; lo-and-behold I stumbled across this delicious reci...
I did not used the blue cheese because I don't like it, but i used the plane old mushrooms that are white that you get from the store, and i used Italian salad dressing, and this turned out real...
I thought this was REALLY good (so did Laura), but David didn't care for it.
This recipe is great for the south beach diet. I added spiced, toasted pecans and served warm. The only disappointment I had was that the onions got a little lost. Otherwise a great recipe.
OK, I made modifications, but it was definitely 5-star! I used about 2 tablespoons of white wine vinegar instead of the balsamic. Balsamic can be intense and I just didn't want that flavor ton...
I almost didn't want to rate this, b/c I didn't have blue cheese and had to use parm. Still, the recipe is solid and I think with blue cheese, it would have had that extra oomph. Nuts would ha...