Wilted Rainbow Swiss Chard with Caramelized Onions

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

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.


Side, Vegetarian

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals