“Great when swiss chard is available in abundance in the garden. We grow rainbow coloured swiss chard which looks very appealing in this recipe. You can substitute spinach for swiss chard in the recipe, just reduce cooking time for greens.”
- 1 onion, cut in half and sliced thin
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 8 cups swiss chard
- salt and pepper
- balsamic vinegar
- Slice onion into thin strips.
- Heat olive oil in pan, add onion and cook on medium-low, stirring often, until onions soften and caramelize to a golden brown.
- Meanwhile, clean swiss chard. Cut swiss chard crosswise into 2 inch strips. Separate larger stem pieces from leafy parts. Discard the toughest, keep the rest.
- When onions are caramelized, add garlic and larger pieces of swiss chard rib. Cook 2 minutes stirring.
- Season with salt, pepper and, if desired, a bit of balsamic vinegar (about 1/2 to 1 teaspoon).
- Add remaining swiss chard, in batches, tossing with onions for 4 to 6 minutes until tender-crisp. Serve warm.
Yield: 4 servings