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.

Reviewed On: Feb. 22, 2012

Delicious recipe! Easy to make and tasty.

Reviewed On: Dec. 19, 2011

Excellent recipe. Cut the thyme back by about 10 percent. We made this twice, once with about 14 sweet potatoes and once with half of that. I like to mix the thyme and pepper with the olive oil before hand and let it sit. I also substituted orange juice but will try amaretto next time to see if it carmelizes better, or at least freshly squeezed orange juice. Orange juice from a carton tends to be so watery, esp. compared to the liqueur called for in the recipe. In large batches, it is hard to get it to carmelize because the potatoes are bunched up a bit, but they still turn out flavorful and soft. I also omitted the almonds.

Reviewed On: Nov. 26, 2011