Sautéed Red Chard

Red chard, of the variety I used in this recipe.
Didn't take a photo of the final dish because we were hungry.

I got another bunch of chard in my share and was looking for a quick, easy side dish using them to go with a fish dinner.  This is a very easy recipe which will help to cut the bitterness that chard can sometimes have.  Went very well with the fish fillets I served it with.  

You'll need:

• One bunch of chard
• One red onion
• One large clove garlic, or a couple smaller ones
• about a teaspoon each Kosher salt and coarse ground pepper
• Paprika, Cumin, and Cayenne pepper to taste.  More Paprika & Cumin, go light on the Cayenne--this shouldn't be a spicy dish.
• 2 tablespoons olive oil
• Parmesan cheese (optional)

The Steps

• Wash and chop the chard.  You have a few choices here.  I simply cut the leaves coarsely using my kitchen shears.  If you want to use the stems, cut the leaves off the stem and cut them coarsely.  Chop the stems into smaller pieces, as they need to be smaller so that they can get tender
• Slice the onion into about 1 inch slices.  You may chop smaller if you'd like, but then you'll need to be careful in cooking not to brown them.
• Chop your garlic coarsely
• Heat oil in a pan then add chard, onions, and garlic.  Stir together.
• Add seasonings to your liking.
• At the very end, if you'd like, add some grated Parmesan.
• The final product should be tender but not browned onion and tender chard, which will appear a brighter green after cooking.

I just served this as a side dish, but I think it would be good over brown rice.