Rating: 4.55 stars
44 Ratings
  • 5 star values: 30
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Absolutely delicious way to make Swiss chard. It has a comforting flavor and beautiful presentation. The colors are amazing and I often prepare this for family for Christmas dinner paired with standing rib roast and mashed potatoes and gravy. A huge hit in my family!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large pot over medium-high heat. Stir in the red pepper, garlic, and portobello mushrooms. Cook and stir until the mushroom has softened and begun to release its liquid, 3 to 5 minutes. Stir in the leek, and continue cooking until the leek has softened, about 5 minutes.

    Advertisement
  • Stir in the chicken broth and Swiss chard. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until the chard leaves have wilted, about 10 minutes. Remove the lid, and continue cooking until the chard is tender and most of the liquid has evaporated, about 5 minutes. Sprinkle with the Parmesan cheese; let stand until melted.

Nutrition Facts

139 calories; protein 9.3g; carbohydrates 5.3g; fat 9.4g; cholesterol 18.2mg; sodium 490.4mg. Full Nutrition
Advertisement

Reviews (31)

Most helpful positive review

Rating: 5 stars
09/19/2011
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! Read More
(26)

Most helpful critical review

Rating: 3 stars
08/19/2012
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. Read More
(9)
44 Ratings
  • 5 star values: 30
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/18/2011
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! Read More
(26)
Rating: 5 stars
08/22/2011
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. Read More
(19)
Rating: 5 stars
09/08/2011
Great way to cook chard! I used vegetable broth to make this a vegetarian dish and it turned out great! Read More
(15)
Advertisement
Rating: 3 stars
08/18/2012
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. Read More
(9)
Rating: 5 stars
01/08/2013
Yummmmy! We really enjoyed this dish and didn't even add the Parmesan cheese. Great favors. Will certainly continue to make this. Read More
(3)
Rating: 5 stars
02/20/2012
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. Read More
(3)
Advertisement
Rating: 5 stars
03/07/2012
I think this needs a little more swiss chard and maybe drain the fat. A yummy way of making swiss chard! Read More
(3)
Rating: 5 stars
03/19/2012
wonderful flavor and very easy. leeks realy make the dish onions would be to overpowering. Read More
(3)
Rating: 5 stars
05/20/2013
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. Read More
(3)