I had some swiss chard in the fridge that was starting to get a little wilted. Did you know that if your greens are getting wilty you can trim the stems and throw them in a glass of water and they’ll perk right up? I swear these were wilted before I left for work, and after a few hours in water they were good as new!
Point being, it was time do something with these suckers. So I consulted my new favorite cookbook, Power Foods. Seriously, if you need a new cookbook, this thing is amazeballs. Really simple recipes with no weird ingredients.
Swiss chard, mushroom, asparagus and quinoa dinner, adapted from Power Foods
2 c water
1 c quinoa
2 T olive oil
2 bunches swiss chard, washed and a little bit wet
2 garlic cloves, sliced
1 bunch asparagus (I had very thin asparagus, you might add the asparagus earlier if yours is thick)
16 oz cremini mushrooms
2 t fresh thyme
2 oz grated parmesan (optional topping)
Add quinoa to a small saucepan and cover with water, bring to a boil. Reduce to simmer and cover until quinoa is cooked and all liquid is absorbed. Remove from heat and set aside.
Meanwhile, cut your swiss chard into about 1/2 inch strips (including the stems), and slice mushrooms thinly.
Add 1 T olive oil to a large saucepan and cook chard until it becomes wilted and tender. I actually had so much swiss chard at first that I had to cook mine in two batches since I didn’t have a pot big enough! It takes about 6-8 minutes for the chard to wilt, so you have time to do two batches while the mushrooms are cooking. Season chard with salt and pepper and set aside.
Add remaining 1 T olive oil to a skillet, then add garlic. Stir for 2 minutes until garlic is golden. Add mushrooms and cook, stirring occasionally until they are almost cooked through, then add asparagus. Cook about 5 minutes, stirring occasionally. Once asparagus and mushrooms are cooked through, season with salt and pepper. Add quinoa and thyme, stirring for about a minute.
To serve: divide chard among plates and top with quinoa/asparagus/mushroom mixture. Sprinkle parmesan on top and enjoy!
Now, wanna guess what I had for dessert?
(topped with unsweetened coconut flakes and banana – almost enough to curb my sweet tooth!)