Reviewed: Feb. 22, 2012

Very simple. I too cut out the olive and the capers. I used a generous teaspoon of sugar for a medium-sized onion and rainbow chard. I also added lemon at the end for a sweet and sour taste. The onions will take a long time to caramelize as other reviewers mentioned - you can skip the complete caramelization process and the end result is still tasty, with the sugar blending in nicely. The fragrance of the onion complements the chard well.

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Reviewer:

vixenvillain

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Feb. 19, 2012

This was the first time I tried cooking red chard, and I really enjoyed this. I had a friend over for dinner and she kept raving about it. The only thing I did was use a sweet wine (Muscato) instead of dry by accident! It still turned out delicious.

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Reviewer:

Janice

Reviewed: Jan. 3, 2012

I tried this last night and thought it was horrible. I really do love wilted greens and cook them in many ways, but wanted to find a new way to cook them and thought this sounding interesting. Unfortunately, it was just weird. I used a rather large bunch of chard, and I found that this was way too sweet. I didn't have any olives, but otherwise followed the recipe exactly as written. Maybe the saltiness of the olives would have helped a bit, but I'm not sure. I won't make this again.

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Reviewer:

ROBSGAL1

Reviewed: Dec. 28, 2011

I made this as a side for Christmas dinner (with a beer can chicken, pork loin pot roast, mashed taters, spinach lasagna, tri tip, broccoli and a green salad). Everyone that tasted it really liked it. My father in law asked for the recipe. I doubled the recipe except held back the extra capers. Carmelizing the onions on high heat is the trick. I also sliced the olives as opposed to keeping them whole. Great way to get your leafy greens and introduce folks to a new veggie they may not have tried before! thanks!

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Reviewer:

bakin mamabear

Cooking Level: Beginning

Living In: San Jose, California, USA

Reviewed: Sep. 27, 2011

I thought it was so/so only because I hate wilted greens. my boyfriend loved it though!

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Reviewer:

Juli9183

Reviewed: Sep. 24, 2011

Easy quick and delicious.

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Reviewer:

Janet Aldehasy

Cooking Level: Intermediate

Reviewed: Sep. 19, 2011

it was ok. needed more than 1 bunch of chard to balance out the olives and capers - or perhaps my stores bunches are smaller than others. As it was, the olives and capers (both things I love) were completely overpowering.

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Reviewer:

HeatherLilly

Cooking Level: Intermediate

Home Town: Amissville, Virginia, USA

Reviewed: Sep. 7, 2011

This was wonderful! I omitted the olives and capers, and added water chestnuts instead. It was absolutely delicious! This was my first time ever having chard.

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Reviewer:

Jensturn

Reviewed: Aug. 25, 2011

I just made this with my rainbow chard from Full Circle Farms. Thanks for the simple yummy recipe!

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Reviewer:

Happy Veggie

Cooking Level: Professional

Home Town: Bothell, Washington, USA

Reviewed: Aug. 24, 2011

Fantastic! I started out trying it because I had a surplus of chard in the garden, and knew I should eat some greens; I ended up staring down at my plate and wondering where all the chard went. This is the first cooked chard I have ever truly enjoyed. Thank you!

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