Wilted chard with pickled red onion from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 261) by Amanda Hesser

Notes about this recipe

  • krobbins426 on June 20, 2011

    My husband loves this dish. I needed extra water and vinegar for the onions. We also saved the onions for several weeks in the fridge and made chard on several other occasions. The onions only improved with time.

  • Breadcrumbs on February 21, 2011

    p.261 – Chapter 5 - Loved this dish! Its almost counter intuitive to add pickled onions to already bitter chard but somehow the onions (which have a small amount of sugar in the vinegar mix) seem to brighten and elevate the chard. Prep is straightforward and relatively quick. Hesser notes you may need additional water & vinegar to submerge the onions and I did, 1/3 cup of each. Onions are then weighted down for at least 15 minutes. Mine pickled for about an hour before we were ready to serve dinner. Hesser suggests that you boil the chard until tender however I prefer to steam it in the microwave to save time and dishes. Just prior to serving, oil is heated in a skillet over medium heat then crushed garlic and the chard are added and tossed to coat before seasoning to taste. Chard is then plated and topped w some of the onions. Remaining onions are passed at the table. This dish is wonderful; the onions really take it to the next level.

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