rainbow chard sauteed with chard stems and onions

You’re going to love this recipe with the fresh chard from the market! You can use rainbow chard, or red chard, or (my favorite) Swiss chard for this recipe.

1 tablespoon olive oil
1 onion, diced
sea salt or kosher salt
2 cloves garlic, minced
2 bunches rainbow chard, stems diced into ½-inch pieces and leaves washed and sliced into 1-inch slices

1. Heat the olive oil and sauté the onions and the chard stems over medium heat with a teaspoon of salt until tender, adding a couple tablespoons of water every now and then when the pan dries out and the vegetables start sticking. You can cover the pan with a lid for this part if you like. This will probably take about 10 minutes.
2. Add the garlic and sauté for another couple of minutes. Then add the chard leaves and sauté for another 5-10 minutes, until the chard leaves are lovely and tender.  Taste for salt, and add more to taste.