This super-seasonal recipe comes from The Food Trust's own Moriah Zimmerman. Moriah oversees The Food Trust's work in the North Penn area.

 

Serves 2 as an entree, 4 as a side dish

 

2 tablespoons olive oil

Juice from 1/2 of a lemon

1 teaspoon grated ginger

1 medium tomato, cut into chunks

1 bunch of Swiss or rainbow chard, chopped, washed, and drained (including the stem)

1/2 pint of shitake and/or portabella mushrooms, washed and sliced

Salt and pepper, to taste

 

Before turning the heat on, combine olive oil and lemon juice in a medium skillet. Turn the heat on to medium and add grated ginger and tomatoes. Sautee for until the tomato has released a good amount of liquid, 2 to 4 minutes, then add the chard and mushrooms. Continue sautéing, stirring occasionally, until chard stems are tender, about 10 to 12 minutes. Add a splash of water (about 1/4 cup) if the liquid looks low. Season with salt and pepper.