![DSC_0001](https://gracelacedrecipes.files.wordpress.com/2012/06/da063-swisschardwithcaramelizedredonions7cgracelaced-com.jpg)
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](https://gracelacedrecipes.files.wordpress.com/2012/06/be8e3-swisschardwithcaramelizedredonions7cgracelaced-com.jpg)
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!
![DSC_0011](https://gracelacedrecipes.files.wordpress.com/2012/06/7f1b8-swisschardwithcaramelizedredonions7cgracelaced-com.jpg)
![DSC_0012](https://gracelacedrecipes.files.wordpress.com/2012/06/fad53-swisschardwithcaramelizedredonions7cgracelaced-com.jpg)
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.
![DSC_0018](https://gracelacedrecipes.files.wordpress.com/2012/06/63610-swisschardwithcaramelizedredonions7cgracelaced-com.jpg)
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!