Sauteed Swiss Chard with Caramelized Onions and Anchovy

1. Prep

Begin by preparing the Swiss chard. Separate the leaves from the stems, then chop the stems into small pieces and roughly tear the leaves. Place the torn leaves in a large bowl of cold water, allowing them to float freely. Agitate gently, then lift the leaves from the water, leaving any sediment behind. Repeat until the water is clear. Dry the leaves thoroughly using a salad spinner or by patting them with paper towels. Set aside. While the Swiss chard is drying, slice the onions, mince the anchovy and garlic, and chop the picked thyme.

2. Caramelize Onions

Heat a large sauté pan over medium-low heat and add a generous amount of olive oil. Once the oil is hot but not smoking, add the sliced onions with a three finger pinch of salt. Cook slowly, stirring occasionally, for about 15-20 minutes, until the onions are soft, sweet, and golden brown. Take your time with this step, if you notice the bottom of the pan getting dark, add a splash of water and scrape the bottom to avoid any burnt flavors.

3. Sweat Aromatics

To the caramelized onions, add the minced garlic, anchovy fillets, thyme and chopped Swiss chard stems. Increase the heat to medium and cook, stirring frequently, until the garlic is fragrant but not browned, about 1-2 minutes.

4. Saute Greens

Introduce the Swiss chard leaves to the pan, tossing with the onions and aromatics. Cook for about 30 seconds, then pour in the white wine. Continue to cook, stirring, until the greens are about 80% wilted, roughly 3-4 minutes.

5. Finishing Ingredients

Remove the pan from the heat, letting the residual warmth finish the cooking process. If desired, add a squeeze of lemon juice to brighten the dish.