Sauteed chard and mushrooms on toast with a thick smear of yogurt dressing and crunchy pomegranate seeds. This is the toast you’re looking for.
Ingredients
10-12cremini mushrooms, sliced
1bunch Swiss chard, chopped
2tablespoonsolive oil
Pinchred pepper flakes
4thick pieces pumpernickel bread, toasted
1cuplabneh or Greek yogurt
½cuppomegranate seeds
Salt and pepper
Instructions
Slice mushrooms and rinse chard well. Cut the big ribs out of the chard and roughly chop. Add mushrooms to a skillet over medium heat with oil. Cook for 5-6 minutes until mushrooms soften. Season with salt and pepper.
Add washed and chopped chard to the skillet and stir to combine. Season with a pinch of red pepper flakes and once chard has wilted, turn heat down to low.
Toast bread and smear with a heavy spread of labneh or Greek yogurt.
Top toasts with mushroom and chard mixture and sprinkle with pomegranate seeds. Serve while warm.
One toast is a nice side dish or two makes a hearty breakfast.