I love greens, and this is a great way to break the usual mold with them. I, personally, don't use Balsamic vinegar very much (and I must say that this dish is also good with red wine vinegar), but in this case, the Balsamic really does the trick. This dish is tangy, salty and absolutely tasty!
* 2 Bunches of Fresh Swiss Chard
* 1 Medium Clove of Garlic
* Olive Oil
* Balsamic Vinegar
* 1 Portabella Mushroom
*Salt and Pepper
Wash the Swiss Chard.
Cut the stems off of the leaf, then cut the leaves in half longways, then slice them the other direction. You should have slices that are about an inch or two wide.
Chop the garlic.
Slice the Portabella mushroom and cut each slice in half.
Cover the bottom of a large pot with a generous amount of olive oil, and sauté the garlic in this oil until it (the garlic) is a toasted light brown color.
Put in the mushrooms but do not let them stay in there for very long before the next step ...
Add about 1/2 cup of water and then put in the Swiss Chard - keep stirring.
Salt and pepper (rather heavily, but taste as you go).
Let the chard sauté until it's edible to your liking ...personally, I like my greens well done.
Let them cool and sprinkle with Balsamic vinegar (to taste).
Cover and put in the fridge.
Believe me, if you like greens, you will end up making this more than one time.
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