1 large yellow onion, chopped2 tablespoons olive oil1 teaspoon brown sugar1 bunch red Swiss chard, rinsed and chopped1/4 cup kalamata olives2 tablespoons capers1/2 teaspoon coarse sea salt, or to tastefreshly ground black pepper to taste
1 lemon, juiced
In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.
AllRecipes
·
This recipe was most recently featured in
Boston Organics Newsletter No. 04 of 2012.