Cook Swiss chard with onions low and slow for a delicious side dish that brings out the earthy sweetness of the vegetables – it’s sure to be a new family favorite!
A few years ago, I made a Caramelized Onion Pasta with Swiss Chard and Bacon dish that my husband absolutely LOVED…which is pretty funny, because he grew up as a super picky eater!
My stepmom played an important role in getting him to eat a greater variety of foods… It’s hard to be so picky when your mother-in-law cooks dinner for you every Sunday and isn’t afraid to call you out on your pickiness!
To this day, I’m thankful for her because that delicious combination of caramelized onions and Swiss chard quickly morphed from a meal where I thought “If I cross my fingers and serve it with pasta, MAYBE, just MAYBE he won’t notice…” to a much-requested addition to dinner and my husband’s FAVORITE side dish!
I think the reason he likes recipes using Swiss chard so much is because they don’t cook fast. In fact, this is one of the few dishes I make that actually takes some time to prepare.
Because the onions cook slowly over low heat, they get a chance to release their natural juices and caramelize, which means they get sweet. So sweet, that your family just might forget that they’re eating onions, not to mention the greens!
WHAT IS SWISS CHARD?
Chard is a hearty leafy green vegetable and a member of the beet family. There are a few different varieties in various colors. The most common types you’ll find at grocery stores and the farmers’ market are Swiss chard and rainbow chard. Swiss chard is known for its deep red veins, while rainbow chard has colorful stalks.
Both the stems and leaves are edible. Raw Swiss chard is pretty bitter and has a tough texture, but once it’s sautéed, it mellows out, with a deep, earthy flavor that pairs well with a bit of acid (like lemon juice) and salt.
You can use chard in many recipes like soups and stews that call for spinach or kale, but it will take 5 to 10 minutes to wilt, whereas the other leafy greens may only take a minute or two to cook.
Personally, I don’t care for it in salads simply because it is so sturdy. As a type of beet, it also has a strong flavor that can overwhelm pastas, so I usually reserve chard for this delicious sauteed red chard recipe!
CARAMELIZED ONIONS AND SWISS CHARD RECIPE
I first made this caramelized onion Swiss chard recipe when we did the Whole30, and I’ve made it about a million times since then (kidding…sort of), and here’s why. It’s…
- Healthy. Swiss chard offers a decent amount of dietary fiber and is high in Vitamin K.
- Frugal. Especially if you belong to a CSA and receive a bunch or two in your box! You can find Swiss chard at the store year-round as well.
- Satisfyingly delicious with healthy fats and sweet, earthy vegetables.
- And it’s even vegan-friendly!
INGREDIENTS FOR CARAMELIZED ONIONS AND SWISS CHARD RECIPES
With only a few nourishing ingredients, this Swiss chard recipe is the best example of how delicious simple, real food can be.
- Cooking Fat. My absolute favorite cooking fat for this recipe is bacon grease. Yum, yum, yum! Coconut oil and olive oil are also yummy vegan options, although each lends this recipe a slightly different flavor.
- Onions. No matter what type of onion you choose, you simply cannot go wrong. Depending on whatever is on sale, I’ve had yellow, white, and sweet onions in my pantry, and they all taste delicious. Red onions would be okay, too.
- Chard. I typically use rainbow chard simply because I like all the vibrant color (and we all know we’re supposed to eat the rainbow), but you can use red Swiss chard leaves as well.
- Garlic. I’ve tried this recipe with both fresh garlic and granulated garlic, and hands down, granulated garlic wins out every time.
Optional: Add a little pinch of red pepper flakes while cooking for a little extra pizzazz. Or be extra and add a sprinkle of Parmesan cheese on top at the end!
HOW TO COOK SWISS CHARD WITH CARAMELIZED ONIONS
Although this side dish isn’t hard, like most chard recipes, it does take about 45 minutes or so to make. Because of this, it’s usually the first thing I start when I’m cooking dinner.
Step 1. Preheat a large skillet on low and add your choice of cooking fat.
Step 2. Meanwhile, cut the onions in half and thinly slice. When all the onions are sliced, add them to the pan.
Step 3. Stir the onions every few minutes for the first 5-7 minutes or so, to ensure they are thoroughly coated with fat, are not sticking to the pan, and are cooking. Adjust the heat, if necessary, but keep the temperature low. To truly caramelize the onions, you need to cook them low and slow.
Step 4. Meanwhile, thoroughly wash the chard and dry it completely. Then thinly slice the chard.
Step 5. When the onions begin to brown slightly and turn translucent, add the chard. Cook, stirring every few minutes, until the chard wilts and the onions turn brown and caramelize.
Step 6. Season to taste with granulated garlic, salt, and pepper. Serve warm.
Store any leftovers in an airtight container in the refrigerator. They’re delicious with fried eggs on top!g, adding color, a little crunch, and extra nutrition!
RED CHARD RECIPE NOTES
- One good thing about the low and slow chard vegetable cooking temperature is that you don’t have to hover over the stove the entire time.
- I like to be close by for the first 5 minutes or so, to make sure the onions don’t get stuck to the cast iron skillet, and to make sure that all the onions are covered well in the cooking fat (my favorite is re-using bacon grease!).
- Once all the onions are coated in fat, and I’m sure nothing is sticking, I move on to whatever else I’m cooking that night and come back to stir occasionally.
- If you do plan on serving this for leftovers, I encourage you to start with a double batch. I usually use my large skillet (I use this 12” cast iron skillet to make this), but you’ll want to use something bigger, like a 5-quart pot instead. You’ll lose a smidgen of flavor without the cast iron, but NOT spending another 45 minutes cooking a second batch is worth the trade off in my opinion!
SERVE RECIPES USING SWISS CHARD WITH
Swiss chard recipes pair well with all sorts of dishes – the possibilities are endless!
- Lemon and Herb Sheet-Pan Chicken
- Almond-Crusted Chicken
- Slow Cooker Ribs
- Hemp and Herb Crusted Pork Chops
- Slow Cooker Brisket
It is also amazing with a couple of fried eggs on top…that oozy yolk? Oh my!
MACRO-FRIENDLY SWISS CHARD RECIPE
While chard and onions each give you a few carbohydrates, overall, this red chard recipe is fairly low-carb, and you’ll get plenty of fiber! Paired with the fat from the bacon grease or your choice of cooking fat, you’re looking at a delicious side dish that you can easily fit with your macros for the meal or the day.
Swiss chard dishes like this one are perfect for pairing with lean protein. Try one of the options listed above or add it to your plate along with chicken breast, steak, or salmon for a balanced meal.
SWISS CHARD DISHES FAQS
Do you eat the Swiss chard stems?
Yes! You thinly slice the stems with the leaves. They’ll get sauteed with everything, adding color, a little crunch, and extra nutrition! The stalks take a little bit longer to soften than the leaves, but since we’re cooking this low and slow, they’ll be mild and tender by the time the onions caramelize.
How do you cook Swiss chard vegan-friendly?
Coconut oil earns the award for the second-best cooking fat here, and the slight sweetness of the coconut adds to the sweetness of the onions. Another option is olive oil, which would be great if you want a bit more of a savory swing to the caramelizing that’s happening.
Are caramelized onions and Swiss chard good as leftovers?
This Swiss chard recipe is fantastic as leftovers, probably because it’s soft when it’s done, and therefore it’s soft when you reheat it. In fact, family members might fight over who gets to enjoy them!
What if I don’t have Swiss chard? Can I use a different leafy green?
Yes, of course. This cooking method would work with other hearty green leaves, like collards, mustard greens, or beet greens. You can also use slightly less sturdy greens, like kale or dandelion greens, but know that they’ll be done much quicker than the Swiss chard in this recipe.
MORE EASY VEGGIE SIDES
- Creamed Swiss Chard
- Ridiculously Easy Potato Skins
- Instant Pot Steamed Vegetables
- Roasted Beets
- Oven Roasted Cabbage Wedges
- Butter Parmesan Zoodles
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Cook Swiss chard with onions low and slow for a delicious side dish that brings out the earthy sweetness of the vegetables – it’s sure to be a new family favorite!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: serves 4
- Category: Sides
- Method: Sauté
- Cuisine: American
Ingredients
- 2 medium/large onions (570g)
- 1 lb Swiss chard (any variety) (453g)
- 4 Tbsp cooking fat (I prefer bacon grease) (48g)
- 1 tsp granulated garlic (3g)
- 2 tsp salt (12g)
- 1 tsp pepper (2g)
Instructions
- Preheat your skillet on low and add your cooking fat.
- Meanwhile, cut your onions in half and thinly slice all halves. When all the onions are sliced, add to the pan.
- Stir every few minutes, for the first 5-7 minutes or so, to ensure the onions are thoroughly coated with fat, are not sticking to the pan, and are cooking. Adjust the heat, if necessary, but keep the temp low. To truly carmelize the onions, you need to cook them low and slow.
- Meanwhile, thoroughly wash the chard and dry completely. Then thinly slice the chard.
- When the onions begin to brown slightly and turn translucent, add the chard. Cook, stirring every few minutes, until the chard wilts and the onions turn brown and caramelize.
- Season to taste with granulated garlic, salt, and pepper. Serve warm.
Notes
- One good thing about the slow cooking temperature, is that you don’t have to hover over the stove the entire time. I like to be close by for the first 5 minutes or so, to make sure the onions don’t get stuck to my cast iron skillet, and to make sure that all the onions are covered well in my cooking fat (my favorite is re-using bacon grease!).
- Once all the onions are coated in fat, and I’m sure nothing is sticking, I move on to whatever else I’m cooking that night and come back to stir occasionally.
I NEVER comment on posts. I have to admit. I’m usually looking for something quick and never think to come back. But I have to say……THIS…..this was the best find I’ve ever come across on Pinterest BY FAR! I’ve always “liked” Swiss chard. But I’ve always just thrown some onions in a pan and sautéed quickly and thrown in some roughly chopped chard, S&P, garlic and cooked until tender and served. But you changed the game with this one. LOW & SLOW is the way to go! You had me at bacon grease…..but omg 😱 the sweetness from the onions and Swiss chard after letting it just caramelize!!! YESSSS! Thank you sooooo much for sharing!
Wow Jenna!! I am so humbled that you love this recipe so much!!!
How can I make sure the end result is not watery and limp? As soon as I add salt, it releases water and the whole thing becomes too watery. I want to add some mushrooms and capsicums to turn it into a stirfry on the side of some rice or noodles. Thanks.
I’d try cooking it in a shallow pan, at a higher heat. That way the liquid had time to evaporate.
not just good, this is amazing! thanks for sharing!
This looks 😋 But how do I PIN it? Don’t see a PIN thing thing anywhere!
If you hover over the image you can pin it!
looks yummy, do you use all of the chard’s stalk?
Yes!!
We ate the carmelized onions swiss chard over a bed of brown rice. It was a nice mix.
I only rate this recipe as ‘ok’. We found it somewhat bland. But, perhaps it is because I used only 1 T of butter? The remainder of the recipe I followed exactly.
I caramelize onions in my crock pot. It takes about 8 hours on low but no watching. I usually start with about 2 T of fat, add the onions, about 2Tablestpooons of water. I am going to try to add the chard to the crock pot but will have to figure out at what point to add the chard. Wish me luck.
Good luck!! (I’d add it about halfway through)
Love it. perfect refreshing idea ! Thank you so much !