A lovely combination, making great use of both the gorgeous Swiss chard currently in farmer’s markets and fully mature sweet onions. The celery and caraway seeds are an unusual addition and really liven up the dish. Serve with a smoky sausage such as grilled kielbasa or andouille. From Simply Recipes and demoed for our May 2016 allium month.
3 T grapeseed or vegetable oil
2 large onions, sliced ¼-inch to ½-inch wide slices, root to stem
1 t honey
1 t caraway seeds
½ t celery seed
½ t black pepper
½ t red pepper flakes
1 pound chard, center ribs removed, leaves roughly chopped
2 t sherry vinegar or apple cider vinegar
Heat the olive oil in a large sauté pan over high heat until the oil is almost smoking. Add the onions and toss to coat with oil. Reduce heat to medium-high and sauté for 10-12 minutes stirring often, until the onions are soft and browned on the edges. Sprinkle with salt while the onions are cooking. Add the honey, caraway seeds, celery seeds, and black pepper. Toss well to combine. Add the chard to the onions and mix well with tongs. Cook for another 2-3 minutes until any moisture has evaporated and the chard is wilted. Add the vinegar right before serving.