Debbie Athearn started making this dish when her children—now parents of their own—were young. Kids love the sweet taste of the caramelized onions.

L-R: Jim, Simon, Prudence, Daniel, Debbie—from the family album
  • 2 medium onions, thinly sliced
  • 2-4 Tbsp. olive oil
  • 2-3 lbs. Swiss chard, any type, washed and sliced (see below)
  • 3 cloves garlic, coarsely chopped
  • 3 Tbsp. low-sodium soy sauce
  • 1/2 cup white wine
  • Salt to taste

Remove stalks from chard and slice into 1/4 inch pieces. Slice remaining leaves in half lengthwise and slice across the grain into 1/2 inch slices.

Sauté sliced onions in oil over medium heat, until golden brown.

Add thinly sliced stalks of chard and the garlic. Continue to cook until tender.

Add sliced chard and sauté until it begins to wilt.

Add soy sauce and wine, cover and cook to desired tenderness, approximately 5 to 8 minutes.

Remove cover. If there is too much liquid, continue cooking over medium heat until most of the liquid evaporates.

Salt to taste and serve.

Cover of the book Morning Glory Farm and the Family that Feeds an Island, by Tom Dunlop and Alison Shaw

Recipe from Morning Glory Farm and the Family that Feeds an Island.