Chard: Chef Harants' style

Here is a simple recipe for Chard that takes almost nothing from your pantry...

Wash and chop some chard. Separate the leaf parts from the stem parts, chopping all of it. Peel and chop some onions. Carmelize the onions in some olive oil. Get them pretty dark. Chef Harants said "burn the onions". Remove them from the pan and reduce the heat to about medium . Add the chopped chard stems (they take longer to cook), sprinkle with a bit of salt, and cook for a few mintes. Add the chopped leaves and stir. Saute the whole mess until the stems are soft and the leaves are wilted. Remove the chard to a serving dish and top with caramelized onions. Squeeze the juice of a lemon half over it and you are ready to chow down. Serve it with couscous or quinoa.

Also check out other postings for chard.

Chard

Chard is pretty versatile. It has a flavor reminiscent of spinach, though its texture is more substantial. It goes well with lemon and lentils - there is a recipe that I will post once I find it. For now this a fast, simple way to try your chard.

Braised Chard with Pine Nuts and Raisins
Heat 4 tbsp olive oil in a skillet over medium high heat. Add 2 cups chopped chard-stems and all. Stir to coat. Reduce heat to low, stir in 1/2 tsp sugar, 2 tbsp. balsamic vinegar (or cider vinegar), 1/4 cup raisins, and a dash of salt and pepper. Cover and cook until chard is tender and raisins plump up some. Add 1/4 cup pine nuts, 1/2 cup bread crumbs just before serving.