Stewed Chard With Tomatoes And Roasted Garlic

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.