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Saturday, June 6, 2009

Rainbow Swiss Chard with Caramelized Onions

In response to a challenge made by my friends at Veggies By George, I created a side dish using their beautiful ultra-bright Swiss Chard.  What a gorgeous crop!  My camera does not do these "greens" justice.  The pink, tangerine and lemon-yellow pigments are just fantastic and really jazz up a plate.
This is a really simple recipe, but was a hit at dinner tonight.  

2 tbsp safflower oil  -  2 organic cooking onions, thinly sliced
1 tsp brown sugar dissolved in 2 tsp apple cider vinegar
1/2 tsp salt - plus extra for seasoning,  dash
4 cloves garlic, minced
1 bunch Rainbow Swiss Chard, stems separated and chopped to 1/2"

In a small saucepan, heat 1 tbsp of the oil over medium heat.  add onions and cook until translucent, stirring often.  Turn heat to medium-low and add cider/sugar mixture.  Cook until golden and sweet, stirring often.  Add salt and pepper to taste and set aside.

Rinse Chard and separate stems for leaves.  Chop stems into 1/2" pieces and set aside.  Chop leaves into larger-than-bite-sized pieces and set aside. \

In a large saute pan or electric skillet, add remaining oil and heat pan to medium.  Add garlic and heat until fragrant (about 45 seconds).  Add chard stalkd and cook until almost tender, stirring frequently.  Add caramelized onions ad stir together.  Add chard leaves, toss and cook until leaves have wilted, but the colours reamin vibrant.  Remove from heat and serve.  This dish tasted great hot, warm & cold.

Thanks for the Veggies, Kim!  Hope you like the recipe!

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