Swiss Chard with Shiitake Mushrooms and Lemon Zest

Take two ingredients (Swiss chard and shiitakes) and toss in a skillet with lemon, thyme and chili. Simple yet elegant. For a complete meal, pair this with seared wild salmon or quinoa peppered with cilantro.

This recipe was inspired by Jean-Georges Vongerichten. I replaced the butter with olive oil and added lemon zest and chili flakes.  Most vegetable dishes taste better with a little acid kick.

Cook this dish tonight to help assuage the heaviness of a week punctuated with indulgent eating and drinking.

Happy Thanksgiving!

Photo Credit: Home Cooking with Jean-Georges


  • 1 bunch of Swiss chard, very thinly sliced
  • 2 tbl of EVOO
  • 1 cup of shiitake mushrooms, sliced
  • 1 tsp fresh thyme leaves
  • 1 tsp of lemon zest
  • 1/2 lemon, juice
  • chili flakes


Rinse the Swiss chard to remove any dirt. Slice thinly.

Heat 1 tbl of oil in a large skillet over medium heat. Add the shiitakes and thyme. Season with a little sea salt and cook for about 1 minute.

Reduce the heat to low and add the chard. Cook, gently stirring occasionally, until just tender and wilted, about 4 minutes. Add lemon zest and a squeeze of lemon juice.

Raise the heat to high and cook, stirring occasionally, until the greens are very tender and almost all of the liquid has evaporated, about 3 minutes.  Add the remaining EVOO and cook, stirring, until the greens are glazed, about 3 minutes longer.

Season to taste with chili flakes, salt and pepper and serve immediately.