Braised Chard with Mushrooms and Olive, Caper and Pepper Tapenade

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
INGREDIENTS
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