READY IN 30 mins

Red Chard and Caramelized Onions

Read Reviews (118)

"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

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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Footnotes

British English recipe for Caramelised Onions with Red Swiss Chard.
French recipe for Oignons caramelises et bettes rouges.
Australian recipe for Caramelised Onions with Silverbeet.

Reviews More Reviews

Most Helpful Positive Review

Feb 19, 2007

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.

—Chris Beasley

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Most Helpful Critical Review

Jan 03, 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.

—ROBSGAL1

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144 Ratings

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Nov 15, 2006

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!

—CORINNAJETER

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Apr 05, 2008

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

—sueon

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Mar 10, 2008

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!!

—PROBRAHN

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Jan 03, 2008

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

—Kiley

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Mar 29, 2007

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!

—Steff

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Feb 20, 2007

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!

—andrea s

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Nutrition

Calories
118 kcal
6%

Carbohydrates
8.9 g
3%

Cholesterol
0 mg
0%

Fat
9.2 g
14%

Fiber
1.9 g
7%

Protein
1.7 g
3%

Sodium
608 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Chard and Caramelized Onions

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 118
Calories from Fat: 83

% Daily Value *
Total Fat 9.2g 14 %
Saturated Fat 1.2g 6 %
Cholesterol 0mg 0 %
Sodium 608mg 24 %
** Potassium 292mg 8 %
Total Carbohydrates 8.9g 3 %
Dietary Fiber 1.9g 7 %
Protein 1.7g 3 %
Sugars 3.6g
Vitamin A 70 %
Vitamin C 42 %
Calcium 6 %
Iron 40 %
** Thiamin 4 %
** Niacin 4 %
** Vitamin B6 7 %
** Magnesium 20 %
** Folate 10 %

* 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.