1 (14.5-ounce) can roasted garlic-flavored diced tomatoes, un-drained
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons red wine vinegar
How to Make It
Rinse chard, drain slightly, and place in a large Dutch oven. Add 1/3 cup water. Cover and cook over medium heat 16 minutes or until tender, stirring occasionally. Drain well.
Heat oil in a large nonstick skillet over medium-high heat; add onion, and cook 4 minutes or until tender, stirring occasionally. Stir in diced tomato and next 3 ingredients. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes or until slightly thick, stirring occasionally.
Stir in chard. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Stir in vinegar.