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!