Sauteed Chard with Red Onion

The Menu:

Grilled Pork Chops

Sauteed Chard with Red Onion*

Tomato Salad

The chard is going fast; we have to make the best of it.  The chard I chose to plant this year is City Lights.  I love the different colored stems.  The red onion in this recipe was just another dash of color.


Sauteed Chard with Red Onion - My version

1 Tsp olive oil
1/2 large red onion
1/2 cup chard stems, cut about 1/4 inch thick (use only the tender part next to the leaf)
1 garlic clove minced
Less than 1/4 cup chicken broth
1/2 Tsp coy sauce
1/8 tsp crushed red pepper flakes
1/8 tsp salt
1/4 tsp black pepper
About 10 ounces of chard, trimmed and cut into pieces about 1"X2"
Juice from 1/2 lime.

Heat the oil in a large pot over medium heat.  Add the onion and garlic and cook until tender, about 8 minutes.  Add the broth, soy sauce, red pepper flakes, salt and pepper.  Add 1/2 the chard and cook until it beings to wilt, about 3 minutes.  Add the remaining chard.  Cook an additional 3 minutes or until all chard is wilted.  Transfer the mixture to a bowl, sprinkle with lime juice, and serve.

2 to 3 servings

Inspiration for this recipe came from Everyday Pasta by Giada De Laurentiis, page 58.  She calls it Sauteed Spinach with Red Onion which is the big clue as to how I changed the recipe.  I added the chard stems (too pretty to discard) and substituted the juice of a lime I had for the lemon zest I didn't have.  Everything else was reduced by half.  Also, I allowed for a bit longer cooking time for the chard than the original recipe stated for the spinach.