Saturday, February 22, 2014

Sauteed Chard and Caramelized Onions with Farro

I love chard. Besides being a beautiful vegetable, it's hardy, full of flavor and lasts forever in the fridge if it's washed and sealed in an airtight zip bag. We had Honey Mustard Chicken tonight, and I wanted a knock out side dish that would complement the sweetness of the chicken but not wilt away on the plate. I had some leftover farro in the refrigerator that I had made last week, a large onion just waiting to be slowly cooked in a little olive oil and butter, and a big beautiful bag of chard I'd prepped from our CSA box two weeks ago. Add a little balsamic vinegar, salt and pepper, and you have a stunning little side dish that meets your veggie and carb quota.

Sauteed Chard and Caramelized Onions with Farro
1 large bunch of chard, stems removed and sliced into ribbons
1 large onion, sliced thinly
1/2 cup cooked farro
1 tbs olive oil
1 tbs butter
1/2 tbs balsamic vinegar
Salt and pepper

1. Preheat a large non-stick pan on the stove over medium-high heat.

2. Add the olive oil and butter. Add the onion and cook down until the onion is soft. Cut the heat to low-med. and slowly cook the onions until they are brown and caramelized. Add salt as you go for flavor.

3. Turn the heat back up to medium and add the chard. Stir around until the chard starts to wilt. Pepper and salt. Cook down for 2-3 minutes. Add the balsamic vinegar and cook for another 2-3 minutes. Add the farro and cook for another 2 minutes. Adjust seasoning as needed.

4. Serve immediately.

No comments:

Post a Comment