| Preparation time | 5 min |
| Cooking Time | 15 min |
| Ready In | 20 min |
| Level of Difficulty | Easy |
| Servings | 1 |
Ingredients
2 large bunches Swiss chard, or rainbow chard2 tablespoons extra-virgin olive oil3 cloves garlic, finely chopped1 large onion, diced½ teaspoon saltFreshly ground pepper to taste2 teaspoons balsamic vinegar, optional
Directions
- Cut off stems from the Swiss Chard at the bottom of the leaves.
- Finely chop the Swiss Chard stems.
- Cut the leaves into pieces roughly 2-inch square.
- Sauté onion, garlic and the stems in olive oil with the seasonings until the onion is starting to brown, 6-8 minutes.
- Add the chard leaves and 2 tablespoons water to the skillet.
- Cover and let the leaves wilt for 2 to 4 minutes.
- Remove lid and continue stirring until the leaves have wilted down and softened, 1 to 3 minutes.
- Remove from the heat and drizzle with Balsamic vinegar.Â