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.
Recipe Note
Chef's tip:
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.
