4 tablespoons olive oil
1 medium white onion, cut into strips
2 garlic cloves, diced
1 pound Swiss chard, rinsed, stalks finely chopped, leaves roughly cut
12 ounces cultivated mushrooms, cut into strips
4 chiles Poblanos (or other seasonal peppers), roasted over a grill or open flame; peeled, seeded and cut into strips
2 tablespoons epazote, chopped
1/2 cup queso panela or other farm-style Mexican cheese
Heat the oil in a large sauté pan. Over medium heat add the onions, garlic and the stalks of the Swiss chard. Cook until soft, about 3-4 minutes.
Add the mushrooms, roasted poblanos, Swiss chard leaves and salt to taste. Cook over low heat, stirring from time to time, until the mushrooms and chard are tender and the mixture is moist but not watery.
Remove from heat, mix in the epazote. Top with grated cheese.
Recipe courtesy of Alama Alcocer-Thomas, Fonda San Miguel Executive Chef.