What you’ll need:
One bundle of locally grown Swiss chard
Mushrooms (any kind of sauteéing mushrooms such as white button mushrooms, oyster mushrooms or shiitatkes)
Half & half
Grated parmesan cheese
Extra virgin olive oil
How to prepare:
Quickly sauté or blanch chopped chard until slightly wilted. I like stems because of the color but some people don’t, as they can be tough or bitter. Set aside after wilted in a place they’ll stay cool and not continue cooking— a colander with a couple of pieces of ice.
Butter sautéed onions and mushrooms with a pinch salt until soft.
Add 1/3 cup half & half and 2-4 oz cream cheese. Once melted, add chard.
I suggest not mixing with the sauce too much so the cream doesn’t discolor. Top with grated parmesan if you would like.
Sauté onions, shallot, mushrooms in extra virgin olive oil. Pinch salt until soft. Add chopped garlic (careful not to burn low heat). Add chopped chard toss until wilted. Salt pepper drizzle extra virgin olive oil to taste.
If the onion is sharp, you can add 1/4-1/2tsp coconut or brown sugar to onion during the first sautéing.