You may also like
Categories:Viewed: 40 - Published at: 8 years ago
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper
- 1 clove garlic, crushed and chopped
- 1 (8 ounce) package portobello mushrooms, stemmed and cut into 1/2-inch wide by 2-inch long pieces
- 1 leek, chopped
- 1 cup chicken broth
- 1 bunch Swiss chard, trimmed and chopped
- 2 cups grated Parmesan cheese
Method
- 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.
- 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.
