Sautéed Chard and Onions with Caraway

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Oh, that oft-neglected spice, caraway. Of course it loves to dress up rye bread, but caraway can add sparkle to so many more things—carrots, beets, sauerkraut, cabbage, brussels sprouts, and even burgers.

Here we’ve used caraway in a tangle of sautéed onions and chard. This simple side dish couldn’t be easier. You just sauté sliced onions on high heat until browned, toss with chopped chard until wilted, and season with honey, vinegar, a peck of celery seed, and caraway. So good!

Do you like caraway seeds? If so, what are your favorite recipes in which you use caraway? Please let us know in the comments.

Sautéed Chard and Onions with Caraway from Simply Recipes

Sautéed Chard and Onions with Caraway Recipe

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  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6.

Feel free to use spinach or kale instead of chard.  Spinach will cook very quickly.  Kale may take longer to wilt.

Ingredients

  • 3 Tbsp olive oil
  • 2 large onions, sliced 1/4-inch to 1/2-inch wide slices, root to stem
  • Salt
  • 1 pound chard, center ribs removed, leaves roughly chopped
  • 1 Tbsp honey
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon black pepper
  • 2 teaspoons sherry or red wine vinegar

Method

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1 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. 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.

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2 Add the chard to the onions and mix well with tongs. Once the chard wilts, 2 to 4 minutes, add the honey, caraway seeds, celery seeds, and black pepper. Toss well to combine and cook for another 2-3 minutes, stirring often. Add the vinegar right before serving.

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Links:

Creamed Chard with Spring Onions, from Smitten Kitchen
Chard and Caramelized Onion Tacos, from Not Without Salt
Hazelnut and Chard Ravioli, from 101 Cookbooks

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Showing 4 of 28 Comments

  • bonnie

    Made this with collard greens last night to go with roasted potatoes and keilbasa. It was delicious, and my husband loved it.

  • Jerrelle | Chocolate For Basil

    How simple! And yet it looks so tasty. I will be trying this as a side for dinner soon. Thanks Elise

  • Alan Brown

    I have recently used caraway seeds in my pie crust that gives it a different flavour.

  • DK

    Caraway is common in Indian cuisine and i always have it in my pantry. But I only carry White, Apple cider and rice vinegars. Wud any of these work here?

  • Terry

    I have a recipe for coleslaw made with yogurt and caraway seeds – the best slaw I’ve ever had.

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