I love chard. As soon as I bring it home from the farmers market, I rinse them, dry em, pull them from their ribs and wrap it in a moist paper towel in a plastic bag. The leaves keep for up to a week this way and make for a really quick meal during the week. The sweetness of the onions offset the chard perfectly.
1 lb green Swiss chard
1 TBSP olive oil
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders.
Heat oil in a 12 inch skillet over medium heat, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until wilted, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
1 WW PP