Ingredients
- Chopped a substantial yellow onion
- Drizzle of olive oil, just two spoons
- Brown sugar for a hint of sweetness
- Freshly chopped red Swiss chard, a vibrant bunch
- Kalamata olives, a quarter cup's worth
- Add capers for a tangy twist
- Season with a hint of coarse sea salt
- Sprinkle freshly ground black pepper to enhance
- Squeeze the juice of a zesty lemon
Step 1
Heat up some olive oil in a cast iron skillet and sauté the onions until they caramelize. Sprinkle in a bit of brown sugar for extra flavor and cook for a few more minutes.
Step 2
Once the onions are golden and soft, add in the chard and olives. Let them cook until the chard wilts slightly. Toss in capers and a pinch of salt, continue cooking until the chard completely wilts, around 3 minutes. Finish off with a crack of black pepper and a splash of fresh lemon juice for a zesty touch.
Extra Tips & Suggestions
- When it comes to storing that vibrant red chard and those sweet onions, here are some creative and varied tips to keep them fresh and flavorful for longer:
- 1. Keep chard fresh with a splash of water : Place the red chard in a glass of water, similar to fresh flowers. This helps to keep the leaves hydrated and crisp.
