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. In fact, my son recently asked if I would put these leftovers in his school lunch! I would have if I didn’t already have plans to serve it with a couple of fried eggs on top! ;) 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!

What do Swiss chard recipes go well with?

The possibilities are endless! But I think this Swiss chard recipe is perfect with Lemon and Herb Sheet-Pan Chicken or Almond-Crusted Chicken . It is also amazing with a couple of fried eggs on top…that oozy yolk? Oh my!

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.

Easy Caramelized Onions and Swiss Chard

Caramelized Onions and Swiss Chard

Cast iron skillet filled with steaming Swiss Chard and caramelized onions. Text overlay Caramelized Swiss Chard & Onion.

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4.8 from 4 reviews

This caramelized onions and Swiss chard recipe is made with 4 simple ingredients and can easily be made vegan. Use rainbow or red chard for this delicious family-favorite side dish! Enjoy paired with my Almond Crusted Baked Chicken.

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: serves 4
Category: Sides
Method: Sauté
Cuisine: American

Ingredients

Scale

2 medium/large onions
1 lb Swiss chard (any variety)
2–4 Tbsp cooking fat (I prefer bacon grease)
½ – 1 tsp granulated garlic
1–2 tsp salt
½ -1 tsp pepper

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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.

Nutrition

Serving Size: 1
Calories: 197

Find it online: https://dontwastethecrumbs.com/caramelized-onions-swiss-chard-recipe/