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Ingredients:
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2-3 bunches
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Red, green or rainbow chard
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3 tbs
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45 ml
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olive oil
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1 tbs
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15 ml
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butter
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2
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red onion (medium)
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Salt and pepper
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1 cup
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240 ml
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chopped walnuts (optional)
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Preparation:
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Cut the onions in half and thinly slice. Cook in the butter and olive oil, salt and pepper on medium low heat until very soft and sweet. This may take up to 15 minutes (this step can be done in advance, simply reheat before adding the vegetables). Add the walnuts here if using.
Meanwhile: wash the chard and cut into strips crosswise. You can use the stems, chopped finely, or keep them to add to a soup later in the week.
When the onions are done, turn up the heat to high for just a minute so that the onions are very hot. Remove from the heat and mix in the chard. It will just wilt, retaining its nice colour and nutritional values. You will need a very large non-stick pan or warm the chard in 3 to 5 batches. When you take out the first batch to your serving bowl, reheat the pan for 10 seconds and leave onions and walnuts for the next batch.
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Tip(s):
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