We're probably not eating much local produce these days -- it's hard to know where the vegetables in our Big Chain Supermarket come from -- but the "seasonal" eating continues. I couldn't resist the Bright Lights Swiss chard. Try it with apples and carmelized onions for a colorful side dish. The sweetness of the onion and the fruit offsets the natural bitterness of the chard. I served the chard with pasta and fish, but it would go equally well with poultry or beef.
Swiss Chard With Apple and Carmelized Onion
2 Tbsp olive oil
1 large Spanish onion, chopped (about 3 cups)
2 Cortland apples, large dice, with peel on (about 2 cups)
1 bunch Swiss chard, washed, stems and leaves separated and chopped
Heat the olive oil in a large skillet that has a lid. Cook the onion over medium heat, stirring occasionally, for 10 to 15 minutes or until the onion begins to brown and carmelize. Stir in the apple and Swiss chard stems, and cook the mixture for about 5 minutes. Stir in the chard leaves, cover the skillet, and cook for 5 minutes more or until the chard is wilted to your liking. Season with salt and pepper if you wish.