Braised Swiss Chard
2 bunches rainbow or green Swiss chard
4 tablespoons good olive oil
4 cups yellow onion, small diced
5 garlic cloves, minced
squeeze of fresh lemon juice, if desired
Separate the Swiss chard stems from the leaves. Chop the stems very fine and keep separate, cut the leaves into thick strips. In a very, very large pan, heat the oil over medium heat. Add the onions and cook, stirring, until they begin to soften; add the garlic stirring. Add the chopped stems and cook for 2-3 minutes, stirring often. Add the leaves and cook for a few minutes, stirring occasionally until everything is nice and tender. Season with salt and pepper and a squeeze of lemon if desired.