Monthly Recipe

RAINBOW SWISS CHARD WITH CARAMELIZED ONIONS

  • 1/2 pound red onion, sliced and sauteed in 2-3 Tablespoons butter
  • 1 pound rainbow chard, leaves chiffonade, stems cut on bias
  • 3 Tablespoons olive oil
  • 1 Tablespoon fresh grate ginger (1 tsp if using dried)
  • 2 Tablespoons maple syrup
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Saute onions and chard stems until tender and caramelized, about 15 minutes.  Set aside.
Heat oil in large pan. Saute greens with salt, pepper and ginger for 3 or 4 minutes and then add maple syrup. Combine caramelized onions and stems.  
You can add beet greens as well if you have some on hand, but discard stems.
Serves from 1 to 6 depending on serving size...lol...so good!