Swiss Chard

💡 Cook's Notes

**Preparation Tip:** 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. **Optional Variations:** Flavor it with Tony Chachere's seasoning, or curry powder, use any kind of onion, add chopped yellow squash for more nutrition and color variation. **Seared Red Chard Variation:** 2 Tbsp extra-virgin olive oil 1 small red onion, thinly sliced 10-12 cups red chard (2 bunches trimmed and coarsely chopped) Grated nutmeg, to taste Coarse salt and pepper 2 Tbsp red wine or cider vinegar 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 3-4 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.