Wilted Rainbow Swiss Chard with Caramelized Onions
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Credit: Robert Hedetniemi, CEC
National Institutes of Health-Clinical Center Science and Engineering Festival Expo, 2012
1 Large yellow onion, sliced into rings
Water, 1 cup
1 Bunch (about a pound) of rainbow Swiss chard
1 Medium fresh tomato, diced
Balsamic Vinegar, 3 Tablespoons
Wash chard, trim ½ inch from the bottom of the stalk. Cut chard to ½ inch pieces. Peel and slice onion to ? inch thick rings. Using a large sauté pan on medium heat, add onion and half the water. On medium heat, cook the onions until soft. Add balsamic vinegar to onions and cook until vinegar is reduced by half. Add tomatoes, chard and remaining water.
Cook until chard is about half the original size and water is almost gone.
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