Sauteed Swiss Chard with Red Onions
- Ready In:
- 3 lbs swiss chard, stems removed and reserved with leaves torn into bite-size pieces
- 2 tablespoons olive oil, divided
- 10 cloves garlic, peeled and halved
- 2 medium red onions, peeled and chopped
- salt and pepper
- Cut out the tough, triangular inner core of each leaf of swiss chard and cut into 1/4- to 1/2-inch slices.
- Rinse the leaves and stems separately and reserve.
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.
- Add the garlic and cook until it turns golden brown; don't let the garlic get too brown or it will be bitter.
- Remove the garlic and set aside.
- Reserve the oil in the skillet.
- Add the remaining 1 tablespoon olive oil to the skillet and the onions.
- Saute over medium heat until tender, about 5 minutes.
- Add the chopped stems from the swiss chard and continue to cook over medium heat, stirring frequently, until the stems are very tender, 15 to 20 minutes.
- Add the swiss chard leaves, season with salt and pepper and cover.
- Cook 10 minutes, stirring often; you may need to add 1/2 cup chicken stock or water to keep the leaves moist.
- Transfer to a serving bowl and top with the crispy garlic.
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This was excellent, if somewhat time-consuming for a simple dish (the prep time was more like 30 mins for me, dominated by the process of separating chard leaves and stalks). I made it exactly as in the recipe, but used red chard and the colour was rich and worked really well with the red stalks (as in BarbryT's picture above). The garlic was a perfect touch, too. Thanks!