From The Potager To The Table {Swiss Chard with Caramelized Red Onions}

June 15, 2012

From The Potager To The Table {Swiss Chard with Caramelized Red Onions}

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.
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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
swiss chard

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!

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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.

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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!





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