Swiss chard is a great source of chlorophyll, which is important for the heart and is considered a good blood builder and cleanser.
- 2 portobello mushrooms, sliced
- 2 tsp. Bragg Liquid Seasoning or wheat-free soy sauce
- 2 tbsp. water
- 2 tsp. sesame oil
- 1 to 2 green onion, chopped
- 1 bunch red swiss chard
- 1/2 tbsp. extra virgin olive oil
- 1 clove garlic
Wipe mushroom caps with a damp cloth; remove stems.
In shallow bowl, whisk soy, water, sesame oil and green onion. Add mushroom and marinate 15 minutes, turning occasionally.
Meanwhile, remove stems from chard and coarsely chop.
In large skillet, heat oil over medium-high heat. Add garlic and cook, stirring, 1 minute. Add swiss chard, mushrooms and marinade.
Cover and cook until wilted, 4 minutes.