Swiss chard is about as easy to grow as weeds. Having some in a big backyard garden or a diminutive urban counterpart is an easy way to bring color and nutrition up into your kitchen (you can buy it for cheap as well, but you can pull smaller, sweeter leaves from a garden). This Wilted Swiss Chard Salad with Caramelized Onions can be prepped in minutes with stuff that is often lying around in the pantry. Find out how to make it after the jump.
1 onion, thinly sliced
6-10 leaves of Swiss chard, with stalks
1/2 c raisins
1/2 c unsalted cashews, chopped
2 Tbsp grapeseed oil
2 tsp olive oil
2 Tbsp rice vinegar
Heat the grapeseed oil over medium-high heat. When it is hot, throw in the onions. Saute them until they get brown and start smelling a little sweet (10-15 minutes). While the onions cook, cut the Swiss chard into ribbons and place into a serving bowl. Pile the bright red stalks separately and cut them into little crescent pieces.
When the onions are brown, throw in the bits of stalk and let them cook for 30 seconds. Throw in the raisins and cashews and stir for 5-10 seconds. Deglaze with the rice vinegar and remove the pan from heat. Let the mixture cool for a few minutes and then toss with the chard. The heat from the oil will wilt the chard enough to eat without chewing for days. We served the salad with quinoa and garbanzo beans. It was awesome.