Seared Red Chard

2 tbsp extra-virgin olive oil
1 small red onion, thinly sliced
10 to 12 cups red chard
Grated nutmeg
Coarse salt and pepper
2 tbsp red wine or cider vinegar

Make sure your greens are very dry before preparing recipe.
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.