At the Farmer's Market on Saturday, Punky picked out a gorgeous bunch of colorful Swiss Chard from a local organic farmer. I love Swiss Chard because it is so vibrant and beautiful in addition to being very, very good for you.
One bunch Swiss Chard (though you could do this with any fresh green - Kale, Spinach, Collards, Mustard Greens, etc.)
1 - 2 tbsp Balsamic Vinegar
One medium Onion
Half a Red Bell Pepper (optional, I added it b/c it was left over from the previous night's vegetarian Taco Salad)
1 tsp garlic powder
1 tbsp Grape Seed Oil or a splash of Veggie Broth to sautee in
Dice the onion and let rest at least 5 minutes (I just trow it in the pam with the heat off). Chop the Chard. Do not discard the beautiful stems! Dice the pepper. Sautee the onion and pepper over med-high to high heat unti the onions start to brown. Add the garlic and any other seasonings you desire. I feel that simpler is better with this dish.
Toss in the Chard and sautee until gently wilted. Remove from heat. Splash with balsamic and mix until evenly coated. Serve immediately OR cool in the fridge for a cool summer lunch side.
Please let me know if you try it!