Although swiss chard is available year-round, it is especially sweet when fresh and local. It’s at its peak right now, so I love to make bunches of it and save the leftovers for frittate.
This is a very simple preparation. Simply wash well and cut the stalks (including the stems) into 1″ ribbons. Boil in plenty of well-salted water for about 10 minutes, then drain well in a strainer.
In a broad skillet, with a couple of tablespoons of olive oil, saute some coarsely sliced onions until lightly golden.
Add drained chard to the skillet and season well with salt. Saute on high heat for about 5 to 7 minutes or until tender and lightly caramelized.