Wilted Chard With Pickled Red Onions Recipe

Name: Wilted Chard With Pickled Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE ONIONS:; 2 large red onions, peeled and sliced into thick rings, rings separated; 11/2 cups white wine vinegar; 2 bay leaves; 4 thyme sprigs; 1/2 teaspoon red pepper flakes; 1 tablespoon sugar; 2 teaspoons black or mixed peppercorns, bruised; more for garnish; FOR THE CHARD:; Salt and pepper; 4 pounds chard, red or green; 1/4 cup olive oil; 2 cloves garlic, crushed

Servings: persons

FOR THE ONIONS:
2 large red onions, peeled and sliced into thick rings, rings separated
11/2 cups white wine vinegar
2 bay leaves
4 thyme sprigs
1/2 teaspoon red pepper flakes
1 tablespoon sugar
2 teaspoons black or mixed peppercorns, bruised; more for garnish
FOR THE CHARD:
Salt and pepper
4 pounds chard, red or green
1/4 cup olive oil
2 cloves garlic, crushed

1
1. For onions: bring a kettle of water to a boil. Place onion slices in a colander, and pour boiling water over. In a bowl, combine remaining ingredients, stirring to dissolve sugar. Add onions, submerging them by placing a plate on top; if more liquid is needed, add equal amounts of vinegar and water. After about 15 minutes, onions will turn bright pink. (Recipe can be made to this point and refrigerated for up to 3 days.)
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2. For chard: bring large pot of salted water to a boil. Cut stems off chard, and set aside; slice leaves across into wide ribbons. Working in batches if necessary, boil leaves until tender but not mushy, 3 to 7 minutes. Boil stems separately. Drain in colander.
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3. To cook, heat oil in a wide skillet. Add garlic cloves and chard leaves and stems, and heat through, turning to coat evenly with oil. When hot, transfer to a serving dish, and top with some pickled onions, garnishing with peppercorns. Pass more onions at table.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE ONIONS:, 2 large red onions, peeled and sliced into thick rings, rings separated, 11/2 cups white wine vinegar, 2 bay leaves, and more.

Yes, Wilted Chard With Pickled Red Onions falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wilted Chard With Pickled Red Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions