Wilted Chard With Pickled Red Onions
Published November 14, 2006
Evan Sung for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE ONIONS
2 large red onions, peeled and sliced into thick rings, rings separated
1 ½ cups white wine vinegar
2 bay leaves
4 thyme sprigs
½ teaspoon red pepper flakes
1 tablespoon sugar
2 teaspoons black or mixed peppercorns, bruised; more for garnish
FOR THE CHARD
Salt and pepper
4 pounds chard, red or green
¼ cup olive oil
2 cloves garlic, crushed
Nutritional analysis per serving (10 servings)
12 grams carbs; 111 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 598 milligrams sodium; 4 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the onions: bring a kettle of water to a boil. Place onion slices in a colander, and pour boiling water over. In a bowl, combine remaining ingredients, stirring to dissolve sugar. Add onions, submerging them by placing a plate on top; if more liquid is needed, add equal amounts of vinegar and water. After about 15 minutes, onions will turn bright pink. (Recipe can be made to this point and refrigerated for up to 3 days.)
- Step 2
For chard: bring large pot of salted water to a boil. Cut stems off chard, and set aside; slice leaves across into wide ribbons. Working in batches if necessary, boil leaves until tender but not mushy, 3 to 7 minutes. Boil stems separately. Drain in colander.
- Step 3
To cook, heat oil in a wide skillet. Add garlic cloves and chard leaves and stems, and heat through, turning to coat evenly with oil. When hot, transfer to a serving dish, and top with some pickled onions, garnishing with peppercorns. Pass more onions at table.
Private Notes
Comments
I just used this recipe for the pickled onions and they were perfect and delicious! Can definitely be stored in the fridge for longer than recipe says.
Wonderful slightly different take on sauteed chard - but still quite easy. Onions pickled like this in vinegar is part of my (midwestern) heritage, but we used to need to leave them overnight in the fridge. This method of pouring boiling water over them first means they're pickled by the time the chard is done! Brilliant!
Riffed on this using what was available in my kitchen: 2 fresh Vidalia onions No thyme or red pepper handy, used slightly crushed cardamom seeds and tellicherry peppercorns instead. Made a big difference in Moroccan Orange Salad. Putting this on everything I eat!
Followed the directions. Nothing more to add. Wonderful condiment!
Refer to this recipe for the easy and delicious pickled red onions. now always have a jar of them in the refrigerator. Has turned my daughter into a pickled red onion fan.
I just used this recipe for the pickled onions and they were perfect and delicious! Can definitely be stored in the fridge for longer than recipe says.