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Red Chard and Caramelized Onions

SUBMITTED BY: Syd PHOTO BY: cookin'mama

"This dish is good hot or at room temperature. I serve it as a side when the kids want mac and cheese for dinner. They do not eat it, but it makes me feel grown-up. It is very tasty."

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 large yellow onion, chopped
2 tablespoons olive oil
1 teaspoon brown sugar
1 bunch red Swiss chard, rinsed and chopped
1/4 cup kalamata olives
2 tablespoons capers
1/2 teaspoon coarse sea salt, or to taste
freshly ground black pepper to taste
1 lemon, juiced

READ REVIEWS (32)

DIRECTIONS

In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

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REVIEWS

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Reviewed on Apr. 5, 2008 by sueon

I have never been a fan of what I call "healthy vegetables". But, I have to admit that this was good tasting. My husband just loved the taste of the dish. No capers, kept everything else but added no salt. The Kalamata Olives were salty enough and they flavored the dish just right. We found fresh Kalamatas in an open deli case next to the meat dept. in our natural foods store. Be sure to let the onion carmelize, it helps with the taste of the dish. Easy to prepare, good tasting, even to me! Overall, a great recipe. Thanks

3 users found this review helpful

Reviewed on Feb. 19, 2007 by Chris Beasley

This ended up way better than I thought. I had never cooked or eaten swiss chard before, but I love carmelized onions. I'm also not a big olive fan (though I like olive oil, go figure) and couldn't find any capers. So I cut out the olive, cut out the capers. The salt I just eyeballed, and more or less only used slightly more than I'd use for any vegetable sweat. I couldn't believe the flavor and the aroma, I could have eaten a whole pan of it. My wife loved it too. This one will become a regular. One thing I'd advise is to make sure you don't rush the onions. It can take a long time (longer than is indicated on this recipe) to properly carmelize them on low heat, and if you put them on high heat they'll just burn. So don't be suprised if it takes 30 minutes.

3 users found this review helpful

Reviewed on Oct. 13, 2005 by gracie

this was good, only a little too salty.. the combination of the olives and the sea salt and the 2 TB of capers made it so.. next time I will either reduce the sea salt or the amount of capers..thanks for a quick and easy way to use up the last of the garden's swiss chard.

3 users found this review helpful

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Recipe Submitter:

Syd

	Cooking Level: Intermediate Home Town: Port Arthur, Texas, USA Living In: Seattle, Washington, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 133

Total Fat: 10.7g
Cholesterol: 0mg
Sodium: 766mg
Total Carbs: 9.1g
Dietary Fiber: 1.9g
Protein: 1.9g

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