Veggie Box Swiss chard, ribs and stems separated
from leaves
2 tablespoons olive oil
1/2 cup Veggie Box onions, thinly sliced into rings
2 garlic cloves, grated
Kosher salt
2 teaspoons Sherry vinegar or red wine vinegar

2 tablespoons olive oil 1/2 cup Veggie Box onions, thinly sliced into rings 2 garlic cloves, grated 2 teaspoons Sherry vinegar or red wine vinegar

Cut Swiss chard stems into very small pieces.
Tear leaves into 2" pieces and rinse well (you’ll
want some water still clinging to the
leaves).Heat oil in a large skillet over mediumhigh. Add chard stems, onions, and garlic and
season with salt. Cook, stirring occasionally,
until vegetables are starting to soften but
haven’t taken on any color, about 2 minutes. Add
chard leaves, season with salt, and cook, tossing
occasionally, until leaves are tender and have
released some liquid, about 3 minutes (stems
will have a bit of crunch). Mix in vinegar; taste
and season with more salt if needed.