There’s almost always a picky eater in the family, and you’re lucky if its only one! I decided one day to create this side dish for a few reasons: 1.) Some people in my family do not like swiss chard 2.) Even people who like swiss chard, they may get tired of it (especially if it’s in your CSA box frequently) and 3.) A lot of the time people throw out the stems because they are not as tender as the leaves.
This side is perfect with pork, roasts, or just to have in the fridge for sandwich toppers or a quick lunch add-on.
- The stems of one bunch of swiss chard. (The white stems work best if you have really picky eaters)
- 2 tsp olive oil
- pinch of salt
- 2 large onions, Vidalia work nicely here but any onions will do (Try red onions if you have red chard stems)
I prefer to separate the chard from the stems by tearing them with my hands. I find it less time consuming, and this task can easily be taken over by young children.
- Slice the stems into 1/8 inch pieces crosswise (You can easily cut a few stems at the same time).
- Slice the onions in half, peel the papery skin off, and then slice into 1/8 inch pieces
- Heat a saute pan on medium high with the oil. When it’s hot, add the chard stems and the onion. Sprinkle with a pinch of salt and let cook for three minutes or so, then turn down the heat to medium.
- Continue to cook for 20 minutes or so, until the onions are caramelized and the chard stems are just as soft as the onions.
Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities.