"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." — Syd
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yellow onion, chopped
red Swiss chard, rinsed and chopped
coarse sea salt, or to taste
freshly ground black pepper to taste
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.
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.
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 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
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 sitting - but hey, it's greenery, you just can't feel bad about it! Thanks!!
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 applesauce to caramalize onions. Worked great! Also tried recipe with collard and kale. Was great too!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Chard and Caramelized Onions
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 83
See how to make sweet, beautifully caramelized onions.
Healthy Swiss chard is sautéed with garlic and balsamic dressing.
See an easy way to peel and chop onions.