Author Notes: I am always looking for new, fresh veggies to try. Last week, one of our local farmers offered me some Lucullus Swiss Chard. Ever heard of it? Me, neither. I decided to give it a try and boy was it delicious! It had beautiful green leaves and white stalks that almost looked like skinny celery. Lucullus is apparently an heirloom variety but this recipe would work with any swiss chard you can find. —and_she_cooks
pound lucullus swiss chard
onion, thinly sliced
garlic cloves, chopped
tablespoons olive oil
tablespoons balsamic vinegar
- Saute thinly sliced onions in olive oil and butter over medium heat until they start to brown. Add garlic and a little bit of salt. Continue to stir until your onions look deliciously ready to eat. You want your onions to be a beautiful brown color - but not burnt.
- Add the swiss chard to the caramelized onions. Stir to combine the onions and the swiss chard. The swiss chard will wilt and take on a little bit of a darker green color.
- Add balsamic vinegar. Stir to coat. Remove from heat and serve! Enjoy!