25 minutes
4 servings
Sautéed Chard with Leeks and Mushrooms
This dish combines the natural flavors of market-fresh greens and hearty mushrooms with a simple garlic and lemon finish. Perfect as a stand-alone meal or a versatile side.
Ingredients
- 1 large bunch of chard (or any greens mix), roughly chopped
- 1 lb mushrooms, sliced
- 1 leek, cleaned and thinly sliced
- 6 garlic cloves, thinly sliced
- ¼ cup olive oil
- Juice of ½ a lemon
- ½ tsp Lawry’s Seasoned Salt
- ½ tsp Tony Chachere’s Original Creole Seasoning
- ½ tsp garlic powder
- Black pepper
- Flaky sea salt, for finishing (optional)
Method
1. Warm the Pan and Cook the Aromatics
Heat ¼ cup of olive oil in a large pan over medium heat.
Add the sliced leeks and cook for 3–4 minutes until they begin to soften. Stir in the garlic and cook for another 1–2 minutes until fragrant.
2. Add the Mushrooms
Add the mushrooms to the pan and let them cook undisturbed for a few minutes so they brown nicely. Stir occasionally and cook for 8–10 minutes total, until golden and slightly crispy on the edges.
3. Wilt the Greens
Add the chopped chard a handful at a time, stirring as it cooks down. Once wilted (about 3–5 minutes), season with Lawry’s Seasoned Salt, Tony Chachere’s Creole Seasoning, garlic powder, and black pepper to taste.
4. Finish and Serve
Turn off the heat. Squeeze in the juice of half a lemon and season with salt and black pepper to taste. Add a sprinkle of flaky sea salt if you'd like just before serving.
Serving Tips
Serve warm as a side to roasted chicken, grilled fish, or baked tofu.
It also pairs beautifully with rice, quinoa, or a thick slice of crusty bread for a quick and wholesome meal.
