18 minutes
A flavorful side dish featuring tender chard ribbons and sweet caramelized onions.
1. Prepare Chard
First, wash the chard thoroughly to remove any dirt, and then drain it well. Once the chard is clean, pull the leaves away from the ribs. Trim the ends of the ribs and slice them thinly. Next, cut the leaves into wide ribbons.
2. Caramelize Onions
Heat the olive oil in a heavy pan over medium heat. When the oil is hot, add the diced onion, stirring occasionally, and cook until the onion is soft and beginning to caramelize, which should take about 5 minutes.
3. Cook Chard Ribs
Add the sliced chard ribs to the pan and continue cooking for another 3 minutes.
4. Add Chard Leaves
Now, add the chard leaves and a pinch of salt to the pan. Stir occasionally and cook until the leaves have wilted and are tender. If the pan becomes too dry, add a splash of water to keep everything moist.
5. Variation: Smoky Flavor
For a variation with a smoky flavor, use 1 tablespoon of olive oil and add 2 slices of bacon cut into 1-inch pieces to the pan first. Cook until the bacon starts to brown, then remove it and proceed with cooking the onions. Return the bacon to the pan when you add the chard.
6. Variation: Add Heat
If you prefer a bit of heat, add a pinch of red pepper flakes when you add the onions.
Choose fresh, vibrant Swiss chard with crisp stems. Opt for a mix of colors for a visually appealing result.
Cook onions over low to medium heat, stirring occasionally, for a rich, sweet, and complex flavor.
Season in layers. Salt the onions to draw out moisture, and adjust seasoning after adding chard stems and ribbons.
Add stems first to soften. Don't overcrowd the pan to prevent steaming. Work in batches if necessary.
Wash thoroughly to remove grit. Cut uniformly for even cooking and remove stems, slicing them thinly for even cook times.
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