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.
This ended up way better than I thought. I had never cooked or eaten swiss chard before, but I love carmelized onions. I'm also not a big olive fan (though I like olive oil, go figure) and couldn't find any capers. So I cut out the olive, cut out the capers. The salt I just eyeballed, and more or less only used slightly more than I'd use for any vegetable sweat. I couldn't believe the flavor and the aroma, I could have eaten a whole pan of it. My wife loved it too. This one will become a regular. One thing I'd advise is to make sure you don't rush the onions. It can take a long time (longer than is indicated on this recipe) to properly carmelize them on low heat, and if you put them on high heat they'll just burn. So don't be suprised if it takes 30 minutes. - 19 Feb 2007 (Review from Allrecipes US | Canada)
This was delicious. I cut out the olives (don't like 'em) and the capers (didn't have any), added garlic ('cause I love it) and it was still wonderful. Making it again tonight! - 15 Nov 2006 (Review from Allrecipes US | Canada)
I have never been a fan of what I call "healthy vegetables". But, I have to admit that this was good tasting. My husband just loved the taste of the dish. No capers, kept everything else but added no salt. The Kalamata Olives were salty enough and they flavored the dish just right. We found fresh Kalamatas in an open deli case next to the meat dept. in our natural foods store. Be sure to let the onion carmelize, it helps with the taste of the dish. Easy to prepare, good tasting, even to me! Overall, a great recipe. Thanks - 05 Apr 2008 (Review from Allrecipes US | Canada)