Swiss chard is chock full of Vitamins A, C, and K. Some regard Swiss chard as a superfood. Raw Swiss chard tends to have a bitter taste, which usually dissipates when the Swiss chard gets cooked. I think Swiss Chard is fun because it reminds me of Christmas – where else can you find red and green all in one?
What You’ll Need:
1 Bunch of Swiss Chard
1 Sweet Onion
White Balsamic Vinegar
Salt
Pepper
- Clean and cut the Swiss chard into pieces. Make sure the stalk is cut up into small pieces such that it will cook evenly with the leaves. Dice the sweet onion.
- In a pan (I typically use a Dutch Oven for this), heat up some oil. Put the diced onion into the pan. Cook on medium-high heat until the onion is golden brown (it should be translucent with brown edges but not completely caramelized). This may take 5-8 minutes.
- Once the onion is golden brown, toss in the Swiss chard. Sauté this. Add some salt and pepper to taste. Once the chard stalks soften, the dish is almost ready.
- Add a few splashes of white balsamic vinegar. White balsamic vinegar has a sweeter taste than the typical black balsamic vinegar. My local grocery store, Harris Teeter, carries a fig-flavored white balsamic vinegar that I personally love. The combination of white balsamic vinegar and sweet onion further cuts the bitterness of Swiss chard.