Author Notes: Swiss chard ranks up there with miso and chicken soup as a healing food. Even before I knew how much Vitamin A, K and C it had (one cup contains 214%,716%, and 53%, respectively), it was high on my list of foods to eat when I was feeling under the weather. —Ordinary Blogger (Rivki Locker)
bunches swiss chard, rainbow if available
teaspoons olive oil
yellow onion, sliced in rings
cloves garlic, chopped coarse
cup dry sherry
- Clean the chard well. Make sure it’s free of any sand and dirt particles. (I fill a large basin with water and wash it in three changes of water.) Don’t spin the leaves dry – leave some water clinging to them. You’ll need the moisture for cooking.
- Meanwhile, heat the olive oil in a heavy pot over a medium flame. Sautee the onions for about ten minutes, until they’re golden yellow. Add the garlic and sautee for another minute or two, stirring.
- Add the chard to the pot. Pour in the salt and wine. Cover the pot and cook, stirring every couple of minutes for about ten minutes. You want the chard nicely warmed through and softened, but still bright.
- Serve warm or at room temperature.
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