{Recipe} Swiss Chard, Mushroom & Butternut Squash Sauté
Salt and Peppermint
Salt and Peppermint
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  • 1 large bunch of swiss chard, roughly chopped, including stems 1 8-oz. pack of portabella mushroom, chopped 1 butternut squash, roasted (see instruction below) and diced in ½-in cubes 2 cloves of garlic, chopped 1 tbsp olive oil 1 tbsp apple cider vinegar 2 tbsp water (vegetables or chicken broth if desired) ½ tsp salt ¼ tsp ground black pepper pepper pinch of red pepper flakes Instructions Heat the pan to medium-high heat. Add the olive oil to the pan, then add the chopped garlic. Let the pan become fragrant with garlic just slightly for about a minute. Add the mushroom, stir slightly and cook for about 2 minutes. Add the chopped stems of the swiss chard first to let them cook first and longer before the leaves go in. Cook for 1 minute. Add in apple cider vinegar, let it evaporate for about 15 seconds then add the water/broth when the mixture looks dry. Add in the swiss chard leaves. Season with salt, pepper and red pepper flakes, and sauté for another minute. Add the roasted butternut squash. Let it warm through for another minute. Remove from the pan and onto a dish. Ready to eat! 3.2.2929
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