Saute Rainbow Chard with Caramelized Red OnionCourse: DinnerCuisine: AmericanDifficulty: Easy
This side is so good. It works perfectly with any main even a wonderful omelet. Sometimes I will make this and serve it with polenta and chicken apple sausages. I love using the whole chard. Rinse the leave well, dry them to your best ability, and then remove the leaves from the stems. Chop the stems and loosely put the leaves into small pieces. Cook the stems first then add the leaves. It is a wonderful texture that is added when you have the hearty stems. My kids love this as well and you can season it really with any seasoning you prefer.
1-2 bunches Swiss or Rainbow Chard, rinsed and leaves torn off stems and both chopped up
1/2 -1 cup red onion, sliced thin
2 Tablespoons olive oil
1/4 cup white wine or chicken broth
- In a large saute pan, heat oil over medium heat. Add the red onion and saute until it begins to caramelize. Once the red onion has caramelized, add the stems and after they begin to get tender, add the torn leaves and stir. Add the white wine or stock and cover for 2-3 minutes.
- You don’t want the chard totally wilted. Serve with flaky salt and a favorite protein.