I think knowing how to make summer greens taste really delicious is essential! It may seem strange to turn the stove on in the heat, but this recipe is well worth it. Slow-cooked onions melt into caramel-y bliss, while chard comes in to deliver that deep green mineral kiss. Bonus: this recipe works with ANY greens you spot at the market, or harvest from your garden. You can even mix them up!
This foundational dish keeps in the fridge for days, and works so well with the other recipes in this collection. Fold them into the Freekeh and Fennel Salad, spread them on the socca, or stir them into the soup. They add flavour and fiber to every tasty bite!
Caramelized Onions and Swiss Chard
- 1 lb. / 500g yellow onions about 3 medium
- 2 Tbsp. coconut oil
- ¼ tsp. sea salt
- 1 bunch Swiss Chard approx. 1 lb. / 500g, stems removed and saved, leaves washed and cut into ribbons
- a squeeze of fresh lemon juice
- Slice onions in half, then into half-moons.
- Melt the oil in a large skillet over medium high heat. Add the onion and salt, stir well to coat, then lower the heat to medium-low. Cook for 20-30 minutes, stirring occasionally.
- Once the onions have caramelized to your liking, add the Swiss chard and stir well. Remove from heat and let the warmth of the onions wilt the greens. Add the lemon juice, and season to taste. Say thank you and enjoy, store any leftovers in the fridge for up to 6 days.