Recipe: Braised Red Chard with Sherry Vinegar

BRAISED RED CHARD WITH SHERRY VINEGAR

1 teaspoon olive oil
1/2 red onion, sliced
2 cloves garlic, minced
1 bunch red chard, leaves removed from stalks and sliced
1 to 2 teaspoons water
Sea salt and freshly ground black pepper (to taste)
Sherry vinegar (to taste)

Heat a heavy skillet over medium heat and add oil. Add onion and garlic, and saute about 5 minutes until onion softens.

Add chard and saute until wilted. Cover and cook over low about 10 minutes, adding 1 to 2 teaspoons water, if needed to moisten.

Sprinkle with salt, pepper and several splashes of vinegar.

Servings: 4
Source: The Raleigh News & Observer