Red Chard and Caramelized Onions

Red Chard and Caramelized Onions

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Syd 128

"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."
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30 m servings 118 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 608 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.


  1. 156 Ratings

Most helpful positive review

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 could...

Most helpful critical review

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. ...

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 could...

This was delicious. I cut out the olives (don't like 'em) and the capers (didn't have any), added garlic ('cause I love it) and it was still wonderful. Making it again tonight!

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 add...

This is now my favorite side dish ever! Since the greens have such a strong flavor, the smokiness of the olives and the acidity of the lemon were perfect! My husband and I ate it all in one si...

YUM! This is fantastic and so quick! I used the leftovers in an omlette the next morning - also very tasty.

excellent recipe and reviews. DOn't forget to rinse the capers and olives to get rid of the briny taste. i served this with seared diver scallops, a rice pilaf and some french bread. Magnifique!

Used 1/2 the lemon and was better. Also used 1/2 lime which gave it a sweeter taste. Yum! Also, instead of sugar, used a tablespoon of fresh juice from grapes and another day used unsweetened...

I've got to say, I have a REALLY hard time eating leafy green things. I hate green salads; mainly eat greens either cooked or juiced. So when I give this recipe five stars, it's more like ten st...

A friend found this recipe for me after I tried swiss chard for the first time. She has a great recipe eye, because my husband declared this the best chard I have ever made! I served it with ...

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