Sautéed Chard and Onions with Caraway

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

  • 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.



  • 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


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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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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

  • sally


  • Caroline @ Pink Basil

    Swiss chard is one of those veggies I still haven’t gotten used to yet, but maybe this recipe will help :)

  • ksi

    One of my favourite side dishes is leftover boiled potatoes, sprinkled with caraway, rosemary and maybe some salt, splash a spoonful or so of good olive oil on top and roast till brown. Goes really well with any kind of roast meat or vegetables.
    Also can’t imagine roast or pan-fried chicken without some caraway seeds in the spice mix.

  • Bonnie

    I can’t make Oven-baked Country Style Pork Ribs with potatoes, onions and carrots topped with sauerkraut without using a good amount of caraway seeds. It is so-o-o good!

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