About this recipe:Caramelised onions add a sweet note to the red Swiss chard, whilst capers and Kalamata olives lend a salty bite. I serve it with pan fried swordfish.
1 large onion, chopped
2 tablespoons olive oil
1 teaspoon dark brown soft sugar
1 bunch red Swiss chard, rinsed and chopped
60g (2 oz) pitted Kalamata olives
2 tablespoons capers
1/2 teaspoon coarse sea salt, or to taste
freshly ground black pepper to taste
1 lemon, juiced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
In a frying pan, cook onions in olive oil over medium high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
When onions are caramelised, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.