Wilted Chard With Pickled Red Onions

Ingredients

For the onions:

• 2 large red onions, peeled and sliced into thick rings, rings separated
• 1 ½ cups white wine vinegar
• 2 bay leaves
• 4 thyme sprigs
• ½ teaspoon red pepper flakes
• 1 tablespoon sugar
• 2 teaspoons black or mixed peppercorns, bruised; more for garnish

For the chard:

• Salt and pepper
• 4 pounds chard, red or green
• ¼ cup olive oil
• 2 cloves garlic, crushed

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    109 calories; 5 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 3 grams protein; 388 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

10 servings

Preparation

1. For the onions: bring a kettle of water to a boil. Place onion slices in a colander, and pour boiling water over. In a bowl, combine remaining ingredients, stirring to dissolve sugar. Add onions, submerging them by placing a plate on top; if more liquid is needed, add equal amounts of vinegar and water. After about 15 minutes, onions will turn bright pink. (Recipe can be made to this point and refrigerated for up to 3 days.)
2. For chard: bring large pot of salted water to a boil. Cut stems off chard, and set aside; slice leaves across into wide ribbons. Working in batches if necessary, boil leaves until tender but not mushy, 3 to 7 minutes. Boil stems separately. Drain in colander.
3. To cook, heat oil in a wide skillet. Add garlic cloves and chard leaves and stems, and heat through, turning to coat evenly with oil. When hot, transfer to a serving dish, and top with some pickled onions, garnishing with peppercorns. Pass more onions at table.

40 minutes