The potager is bursting with goodness. This is the first year I’ve planted enough of each plant to make a family-sized harvest. The swiss chard is my favorite thus far, and today, I’m sharing my favorite way to prepare it.
Swiss Chard with Carmelized Red Onions
- Several large bunches of swiss chard, about 2 lbs. (stems discarded, leaves cut into 1 inch pieces)
- 2 T. olive oil
- 2 large cloves garlic, minced
- 1 small red onion, sliced lengthwise
- 1 T. sugar
- 1 cup chicken broth
- 2-3 T. red wine vinegar
- 1/4 cup kalamata olives
- salt and pepper to taste
Heat olive oil over medium high heat in a large wok or saucepan. Add garlic and red onions. When onions are translucent and lightly browning, add the sugar and stir constantly. The onions will carmelize…yum!
Add all the swiss chard once the onions are carmelized. Cover chard with broth and vinegar, stir gently, and cover with a tight-fitting lid for two minutes or so. (You can easily saute chard without the broth, but I prefer the flavor of the chicken broth, and the texture of the chard when steamed.) Once wilted, stir in olives, and season as desired. I enjoy the chard wilted, but not soggy, so taste it, and keep watch to not overcook.
I happened to serve it with homemade pinto beans and enchiladas, and it paired well to my surprise! This dish is a great side to pork chops, grilled chicken, or perhaps a broiled fish. The acidity and robust flavor of chard makes it the perfect accompaniment to meats and non-saucy main dishes. Let me know if you try it!