Red Chard & Caramelized Onion Salad
Recipe: Red Chard with Caramelized Onions, Olives & Capers
Add olive oil or coconut oil to a large sauté pan on medium heat.
Add chopped onions. Once they begin to brown, add a few dashes of brown sugar (this is to caramelize them. If you want, you can skip the brown sugar or add a little applesauce). Cook for a few more minutes.
Add chopped up red chard, rib and all–just cut off bottom ends.
Once the chard begins to wilt a little, add sliced olives (I used Kalamata Olives) and capers.
Cook until warmed through. Dash with a little salt and pepper and drizzle with olive oil or lemon juice if you think you need a little more of a dressing.
Enjoy hot or cold!
Chard detoxifies and treats the large intestine, lungs, stomach and spleen. It is high in carotenes, chlorophyll, and vitamins A, C, E, K. Chard is a great source of fiber, potassium, manganese, magnesium and iron. Chard is in season from Spring to Autumn.