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Braised Chard With Wild Mushrooms

(recipe, Eamon Molloy)


  1. 1 bunch chard (about a pound)
  2. 1 medium onion, coarsely chopped
  3. ½ lb. assorted wild mushrooms, cleaned and sliced
  4. 2 Tbsp. olive oil
  5. salt
  6. pepper


  1. After cleaning chard, separate leaves from stems and coarsely chop leaves. Slice stems into ¼ inch pieces.
  2. Over medium heat, place olive oil in a pot large enough to hold the chard. Add onions and cook for a minute or two. Add chard stems and mushrooms. Cook until softened, about 5 minutes.
  3. Stir in chard leaves and season with salt and pepper. Cover pot, lower heat and braise for about 20 minutes, stirring occasionally.