Rainbow Chard with Caramelized Onions

September 6th, 2012 by Erin Gennow


Rainbow Chard with Caramelized Onions

Rainbow Chard with Caramelized Onions

Rainbow Chard with Caramelized Onions

This is one of the most often ways I cook rainbow chard. You can use, green, red, or Swiss chard, but I like the variety of colors with the rainbow chard.

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Serves: 4


1 bunch rainbow chard, stems and leaves separated

1/2 large red or yellow onion, sliced into half moons

2-3 tablespoons extra virgin olive oil

Fine sea salt

Fresh or dried thyme, optional

1 teaspoon fresh lemon juice or white wine vinegar



Large skillet, with lid

Wooden spoon


Separate the chard leaves from the stems.

Stack all the leaves up and cut them crosswise into strips, about 1/2 inch thick.

Cut the stems into 1-2 inch pieces. If they are really thick cut them I half lengthwise too.

Peel the 1/2 onion, thinly slice it into half moons and separate the pieces.

Place your skillet over medium heat and add 2 tablespoons extra virgin olive oil. When the oil is shimmering, add in your sliced onions and cut chard stems. Sprinkle with 1/4 teaspoon fine sea salt (and thyme is using) and cook over medium-low heat, stirring occasionally, until the onions and stems are soft and caramelized, about 30 minutes.

Add in the cut chard leaves to the skillet, another sprinkle of fine sea salt, and about 1 tablespoon water.  Cover with the lid and cook for 5-10 minutes, stirring occasionally, until the leaves are wilted, but still bright green.

Serve as a side dish to roast meat, fish, or eggs.

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