Sautéed Rainbow Swiss Chard
1 bunch Rainbow chard, or Swiss chard
2 T olive oil
2-3 cloves garlic, slivered
½ large onion, chopped
½ teaspoon salt
Salt and pepper to taste
Balsamic vinegar or lemon
Fill a pan with cold water. Remove the tough lower stem from the chard, rinse, and reserve.
Place the leaves in the cold water and swish. Allow any grit to drop to the bottom of the pan. Gently remover and place in a colander.
Roughly chop or tear the Swiss chard into 2-3” pieces and set aside.
Place ½ of the stems on a cutting board and chop into ¾” pieces. Keep the remaining stems for another recipe or stock.
Heat the oil in a large heavy skillet over medium heat. Add chopped stems, garlic, and onion. Cook
stirring occasionally until the edges of the onions are beginning to brown, about 8-10 minutes.
Add the chopped leaves, cover, and allow to wilt. Leaves should have enough water remaining
from the wash to create steam. Add a little water or broth as needed. Remover the lid, allow to
cook until tender, drizzle with balsamic vinegar or a sprinkle of lemon juice, serve.