Swiss Chard (Bright Lights) with Roasted Onions
Swiss Chard (Bright Lights™) with Roasted Onions
Chard is a milder taste than its kale cousin. The brightly colored leaves are edible with a celery-like texture.
1 7oz container Cipolline Onions
1 bunch Bright Lights™ or Rainbow Chard (see notes below)
1 cup Organic Bell Pepper (use Red Bell Pepper)
2 cloves organic peeled garlic, minced
1/2 cup vegetable stock
Salt and fresh ground black pepper to taste
Chile pepper flakes to taste (optional)
For the Onions
Preheat oven to 400 degrees F.
Carefully cut off root end of each onion and place whole unpeeled onions on a baking sheet and bake until they are soft to the touch and lightly browned on the outside, about 30 minutes.
Cool, then squeeze out the soft interior.
For the Chard
Wash chard stems and leaves. Gently squeeze leaves to remove excess water, and chop stems to bite-sized pieces.
Combine bell pepper, chard stems, garlic and vegetable broth in a skillet over moderate heat.
Cover and cook until peppers are softened, about 4 minutes. Stir in onions, chard leaves, salt, pepper, and optional chile flakes to taste.
Cook until hot throughout.
- To clean chard, hold chard stem at base with one hand. Place your other hand at the neck of the stem and leaf and pull forward, shucking the leaf from the stem. This method works well over a clean sink. Rinse and drain leaves well. Wash stems as you would celery.