Judy’s Swiss Chard with Mushrooms and Beets

extra virgin olive oil
1 chopped onion
5-6 chopped button mushrooms (can substitute with other varieties)
2-3 small beets or one large beet
Bunch of swiss chard (6-8 large leaves) rinsed and finely chopped
1/8 cup dry white wine
salt and pepper

Peel and chop the beets into bite size pieces. Toss in olive oil and roast at 400 until soft (10-15 minutes) Saute onion and mushrooms in  olive oil until soft. Add the white wine and continue to deglaze for 3-4 minutes. Add the swiss chard and saute until desired softness. Add  more olive oil if needed. Mix in the roasted beets.  Add desired salt and pepper.  Serve as a side dish.

By Judy Brown

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