Ready? Set. Chard!

I know; I've been eating lots of sweets lately.  Lots.  But there have also been greens:

some old and some new. 

I made a fabulous dijon marinated raw kale salad last week.

Also, a salad of romaine, onion, and hearts of palm (and salad toppins: sue me; I like them).

And then I decided to try chard.  I wanted a cooked green to go with my baked raspberry chipotle tofu and I can never seem to bring myself to cook kale; in my house it always finds its way into a raw salad.  Despite the fact that the organic collards were on sale I still resisted.  And so, I chose chard; red because I thought its similar hue would go well with my dinner.

I got some advice from friends who know their way around a bunch of chard and went to work.  I started out by caramelizing red onions.

they caramelized eventually

I added the chard stems since my friends' recommendations superseded the multiple internet recipes that suggested they should be discarded (!?).

And then I added the roughly rolled and sliced leaves in batches, sauteing with olive oil, Bragg's, salt/pepper, and lots of red pepper flakes: tossing as they cooked down.  It turned out sweet and tender.

I'd only ever previously eaten chard at Blossom; this was not as good, but close!

For those of you keeping score, kale is still the greens frontrunner in my book, but chard definitely kicks collards' butt.