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
- 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
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.
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.