Swiss Chard with Mushrooms and Polenta on Bean Puree

A light vegetarian meal to enjoy after holiday indulgence. The dish contains healthy ingredients and can be prepared in a few simple steps. Instead of polenta, you can also serve it with corn or potato gnocchi.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Mushrooms, oyster

  • pieces Oil, olive

  • 1 spoon Butter, unsalted

  • 2 pod Garlic, fresh

  • 1 can Beans, grains, cooked

  • pieces Juice, lemon

  • 2 piece Shallot

  • 200 g Okra

  • 100 g Polenta

  • pieces Salt, table

  • pieces Pine nuts

Steps

  1. Clean the mushrooms, then tear or cut them into larger pieces and sauté them for 8 minutes in two tablespoons of olive oil and one tablespoon of butter. Season with salt and stir occasionally.

  2. Meanwhile, chop the garlic, reserving one clove for the next step. Pour a little oil into a pot and sauté the garlic. When fragrant, add the canned beans. Cook until heated through, then blend into a puree along with a tablespoon of lemon juice. If the puree is too thick, add a little water. Season the bean puree with salt and ground pepper to taste.

  3. Slice the shallots thinly and cut the Swiss chard into thick strips. In the pan used for the mushrooms, add another tablespoon of olive oil and sauté the shallots until golden brown. Add the reserved garlic clove and finally the Swiss chard. Sauté for another 5 minutes, stirring frequently.

  4. Meanwhile, cook the polenta according to the instructions.

  5. On the plates, first place the bean puree, arrange small mounds of polenta around it, and top with the Swiss chard and mushrooms. Optionally, sprinkle with toasted pine nuts (or nuts or sesame seeds) that were previously toasted in a dry pan.

Nutrition Information (Per 100g)

  • Calories: 121.36 kcal
  • Fat: 1.97 g
    • Saturated Fat: 0.92 g
  • Carbohydrates: 21.23 g
    • Sugars: 0.26 g
  • Protein: 4.59 g
  • Fiber: 3.15 g

Advice

For cooking polenta, you can use water or vegetable broth. A tasty polenta can also be achieved by replacing part of the water with milk or sweet cream.