Prep time: 0 min | Total time: 0 min | 4 Servings
rainbow chard (stalks sliced thinly and leaves cut crosswise into 1-inch ribbons)
red (Bermuda) onion (very thinly sliced)
chicken stock or water
toasted pine nuts
dried red currants or raisins
Kosher salt (to taste)
Freshly ground black pepper (to taste)
balsamic vinegar (to taste)
Add the olive oil to a large (12-inch) skillet and place it over medium-high heat. When the oil is hot, add the onions and sauté, stirring constantly, until the onions soften, 3 to 4 minutes.
Add the chard to the skillet and stir to combine. Pour in the chicken stock and cover the pan. Cook until the chard wilts, about 5 minutes.
Uncover the skillet, and add the pine nuts and currants. Season to taste with salt and pepper.
Transfer the chard to a serving bowl or platter and drizzle with balsamic vinegar, as desired. Serve immediately.
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