Ingredients:
2 tablespoons olive oil
2 medium onions, cut in half then thinly sliced lengthwise
1 bunch chard
1½ ounces dried apricots, cut lengthwise into thin strips, about 1/8”
zest of 1 orange
sea salt and freshly ground black pepper
1/3 cup pine nuts, toasted
Directions:
1. Heat the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until the onions are caramelized, about 30 minutes. Transfer to a bowl and set aside at room temperature. Reserve the skillet for cooking the chard.
2. Rinse the chard and cut the ribs off the leaves, then cut ribs crosswise into ¼-inch slices and set aside. Stack the leaves and cut them crosswise into ½-inch strips; set aside separately.
3. Place the chard in a large skillet that has a tight-fitting lid. Add ¼ cup water. Cover and steam over medium heat until the stems are tender, about 5 minutes. Add the chard leaves and 2 tablespoons water. Cover and cook, stirring occasionally, until the chard is tender and the water has evaporated. If the water evaporates before the chard is tender, add an additional splash of water.
4. Remove the lid and add the caramelized onions, apricots, and orange zest. Stir to combine and season with salt and pepper. Serve topped with the pine nuts.
Serves 4