| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
|
1 |
Servings |
INGREDIENTS
| 1 |
bn |
Chard, stems removed, and leaves sliced into thin ribbons |
| 1/2 |
|
Red onion, sliced (up to 1) |
| 1 |
|
Portobello mushrooms, cut into large chunks (you could use regular mushrooms as well) (up to 2) |
| 1 |
|
Roma tomatoes, diced (up to 2) |
|
|
Little water, wine, balsamic vinegar or vegie broth for moistening |
|
|
Salt and pepper to taste |
|
|
Cooked penne |
|
|
Nonfat parmesan cheese (optional, but very good) |
INSTRUCTIONS
Spray a nonstick skillet or wok with cooking spray, Heat to medium-high.
Add onions and mushrooms, and saute till onions start getting soft. Add
chard, and saute till it starts to wilt. Add a bit of liquid to moisten (if
necessary). Add tomatoes, stir till heated thru (they should collapse a bit
and add to the sauce). Season with salt and papper, and toss with cooked
penne and parmesan. Serve immediately.
Posted to fatfree digest V97 #001 by Asha Dornfest <asha@ashaland.com> on
Feb 17, 1997.
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