Braised Chard with Mushrooms and Olive, Caper and Pepper Tapenade

By Jennifer Hauth
January 22, 2014
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Author Notes: This recipe was adapted from Deborah Madison's Vegetarian Cooking for Everyone - Braised Chard. I make it weekly with my own twist. (no garlic, cilantro, olive oil or paprika) I add brown mushrooms and a couple of tablespoons of pre-bought olive, caper and pepper tapenade from Whole Foods. I tend to double the recipe and use leftovers in omelettes or quesadillas. You can also make this recipe with other leafy greens. Here is the original recipe:

Braised Chard With Cilantro
2 large bunches chard, about 2 pounds, leaves sliced into 1 inch wide ribbons
1 1/2 cups of the chard stems, trimmed and diced
1 onion, finely diced
1/2 cup chopped cilantro
1/3 cup olive oil
1 tsp Paprika
1 garlic clove, minced
Salt and pepper

Jennifer Hauth

Serves: 4

  • 1 1/2 cups Rainbow Swiss Chard, trimmed and diced (Buy 2 bunches)
  • 3 tablespoons Olive, Caper and Pepper Tapenade (Whole Foods)
  • 10-12 Chopped Brown Mushrooms
  1. DIRECTIONS Place all ingredients in a wide, heavy pot with a few pinches of salt. Add 1/4 cup water, cover tightly and cook over low heat for 45 minutes. Check once or twice to make sure there is enough moisture. If anything is sticking, add a few tablespoons of water. The chard should be silky and very fragrant.

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