> Side Dishes
> Seared Red Chard
2 tbsp extra-virgin olive oil
1 small red onion, thinly sliced
10 to 12 cups red chard
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.
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