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.
1) 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.
2) 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.
3) Toast bread and smear with a heavy spread of labneh or Greek yogurt.
4) 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.