| Level: | Easy |
| Total: | 18 min |
| Prep: | 10 min |
| Cook: | 8 min |
| Yield: | 6 Servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, thinly sliced
- 10 to 12 cups red chard (2 bunches trimmed and coarsely chopped)
- Grated nutmeg, to your taste
- Coarse salt and pepper
- 2 tablespoons red wine or cider vinegar
Instructions
- Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for you to cook up even quicker.
- Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit – you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.
Reviews
Super easy to prepare and tasted great!
Easy, fast recipe to make. Tasty and healthy too!
I made this for lunch today and it was good. I was very interested to see how the nutmeg tasted and I liked it. I think I accidentally put in too much vinegar and would like to try it with a little less next time – or maybe even without any. I kept the red stems in and they turned the onions a pretty pink color. It is so quick I will probably make it as a roast is resting, just before we eat.
Talk about a brilliant recipe that doesn’t cookout the nutrients in the precious veggies (2min that’s incredibly tasty, easy to make & super flavourful! I’m in love with this dish and I’m going to officially integrate it in my weekly diet as a side dish! Way to go Rachael!
The combination of nutmeg and cider vinegar caught my attention with this recipe. I thought it unique and, hey, why not try it. I’m glad I did I! It has become one of my favorite fresh veggie recipes!
Having never prepared swiss chard before this was a new adventure. After washing and chopping I chose to spin the swiss chard in my salad spinner, placing it in a plastic bag in the refrigerator until time to cook. The only changes made were to the recipe were to use chopped spring onions instead of red onions and to add cooked bacon at end. My husband loved the crunch of the stems along with the slight tang from the vinegar.
I was pretty excited to try the red chard I bought, having never used it in any form prior to this recipe. Usually RR puts a nice twist on vegetables that makes even unappealing ones taste great. However, I was disappointed after making this recipe last night; I did not like it much at all. I think it may have been the texture of the chard more than anything. I am giving it 3 stars because the recipe was fairly easy to make (although trying to get the leaves completely dry was a pain), but the taste and texture were not impressive to me. I doubt I will make this again. Sorry, Rachael.
I might have needed more chard, but it was delicious!!! I also chopped up some smoked turkey to give it a smoky finish, but it would have been really good without. I like the vinegar, it gave the chard a little bit!!!! A certain favorite!!!
Up front, I may have needed more chard, but the vinegar was not my cup of tea; however, the recipe made me aware that Chard is pretty tasty.
This is perfect for a weeknight. The dish takes little time to prepare and is tasty. No need to be exact about anything – just put it together and season to taste.