Caramelized onions add a sweet note to the chard and capers, and kalamata olives add a salty bite in this simple dish.
We now know that Swiss chard is one of the healthiest vegetables, rich in folate, vitamins A, K, and C, magnesium, potassium, iron, and fiber. Store chard in a perforated plastic bag in the vegetable crisper of the refrigerator for up to 3 days. For ease of storage, you might want to cut off the stalks and store separately.
1 large onion, sliced into half-moons
2 tablespoons olive oil
1 teaspoon brown sugar or sweetener of choice
1 bunch chard, rinsed and chopped
¼ cup kalamata olives
2 tablespoons capers
½ teaspoon sea salt, or to taste
freshly ground black pepper, to taste
1 lemon, for juice
- In a cast iron skillet or just a heavy skillet, cook the onions in the olive oil over medium-high heat until they begin to brown. Stir in the brown sugar and continue to cook for a few minutes more, until the onions caramelize.
- When the onions are brown and tender, stir in the chard and olives. Cook until chard is slightly wilted. Stir in the capers and salt and continue cooking until the chard is completely wilted, about 3 minutes more. Season with black pepper and squeeze lemon juice over top.