Nice flavor- used my own garlic leek and swiss chard- I do agree the parm cheese really should be 2 tablespoons- I also added white wine when I added the leeks- mushrooms seemed a little dry and then when I was cooking the chard I also added some wine to the chicken stock- came out great!
So I didn't have portobello mushrooms so I simply used canned pieces & stems. AND I forgot to add any Parmesan! (the 2 cups of cheese obviously has to be an error - MAYBE 2 TBSP would be appropropriate. Anyway it was delicious - even my husband liked it and said I could make it again even though he hates Chard.
Great way to cook chard! I used vegetable broth to make this a vegetarian dish and it turned out great!
Swiss chard is one of my favorite vegetables. I love it. It's a delicately flavored green sweeter than most. It needs little more than a bit of garlic and some olive oil. Bacon is good too. But I was willing to try something different and I do love mushrooms of any kind. But neither Hubs nor I much cared for this both of us agreeing the Swiss Chard totally got lost in the more potent flavor of the mushrooms.
Yummmmy! We really enjoyed this dish and didn't even add the Parmesan cheese. Great favors. Will certainly continue to make this.
The best swiss chard recipe I've tried! Even my husband who doesn't like veggies thought this was great. Baby bella mushrooms also work well in place of portabellos. One variation I've tried and also love is using chopped zucchini and summer squash with some diced orange peppers in place of the chard.
I think this needs a little more swiss chard and maybe drain the fat. A yummy way of making swiss chard!
wonderful flavor and very easy. leeks realy make the dish onions would be to overpowering.
I have now made this three times combined this with a similar recipe I used whie wine instead of broth... Just Amazing. My 16yr old went back for seconds and thirds.
