Yield
Serves 4 (serving size: about 1/2 cup)
Photo: Johnny Autry; Styling: Cindy Barr

How to Make It

Heat a large nonstick skillet over medium heat. Add olive oil; swirl to coat. Add onion and baking soda; cook 10 minutes or until browned. Add Swiss chard and water to pan; cook 3 minutes or until chard wilts. Stir in vinegar and freshly ground black pepper.

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