Recipe By Syd
Published Mar 5th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 118

This dish is good hot or at room temperature. I serve it as a side when the kids want mac and cheese for dinner. They do not eat it, but it makes me feel grown-up. It is very tasty.

Recipe Ingredients

  • 1 large yellow onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon brown sugar
  • 1 bunch red Swiss chard, rinsed and chopped
  • ¼ cup kalamata olives
  • 2 tablespoons capers
  • ½ teaspoon coarse sea salt, or to taste
  • freshly ground black pepper to taste
  • 1 lemon, juiced

Cooking Directions

  1. 1 In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
  2. 2 When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

Nutrition Facts

  • Calories 118
  • Carbohydrate 8.9 g
  • Fat 9.2 g
  • Fiber 1.9 g
  • Protein 1.7 g
  • Saturated Fat 1.2 g
  • Sodium 608 mg
  • Sugar 3.6 g

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  1. I tried this last night and thought it was horrible. I really do love wilted greens and cook them in many ways but wanted to find a new way to cook them and thought this sounding interesting. Unfortunately it was just weird. I used a rather large bunch of chard and I found that this - Read more ...
  2. I've got to say I have a REALLY hard time eating leafy green things. I hate green salads; mainly eat greens either cooked or juiced. So when I give this recipe five stars it's more like ten stars when adjusted for my extreme-anti disposition. I made it with these ingredients exactly. The only change I - Read more ...
  3. A friend found this recipe for me after I tried swiss chard for the first time. She has a great recipe eye because my husband declared this the best chard I have ever made! I served it with grilled thick cut brined pork chop and mushroom couscous. Fabulous!!
  4. I have never been a fan of what I call "healthy vegetables". But I have to admit that this was good tasting. My husband just loved the taste of the dish. No capers kept everything else but added no salt. The Kalamata Olives were salty enough and they flavored the dish just right. We found - Read more ...
  5. This is now my favorite side dish ever! Since the greens have such a strong flavor the smokiness of the olives and the acidity of the lemon were perfect! My husband and I ate it all in one sitting - but hey it's greenery you just can't feel bad about it! Thanks!!
  6. YUM! This is fantastic and so quick! I used the leftovers in an omlette the next morning - also very tasty.
  7. excellent recipe and reviews. DOn't forget to rinse the capers and olives to get rid of the briny taste. i served this with seared diver scallops a rice pilaf and some french bread. Magnifique!
  8. Used 1/2 the lemon and was better. Also used 1/2 lime which gave it a sweeter taste. Yum! Also instead of sugar used a tablespoon of fresh juice from grapes and another day used unsweetened applesauce to caramalize onions. Worked great! Also tried recipe with collard and kale. Was great too!
  9. This ended up way better than I thought. I had never cooked or eaten swiss chard before but I love carmelized onions. I'm also not a big olive fan (though I like olive oil go figure) and couldn't find any capers. So I cut out the olive cut out the capers. The salt I just - Read more ...
  10. This was delicious. I cut out the olives (don't like 'em) and the capers (didn't have any) added garlic ('cause I love it) and it was still wonderful. Making it again tonight!