Braised Swiss Chard

Braised Swiss Chard (WPLG, INC.)

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.


About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.