FEEDS: 3-4

WHAT YOU’LL NEED:

• 1 T. canola oil
• ½ red onion, diced
• salt and pepper
• 8 Swiss chard leaves and stems
• 5-½ oz. can of tomato juice
• 3-4 cloves fresh crushed garlic
• aged provolone cheese

LET'S COOK

Heat the oil in a sauté pan over a medium high burner. Add the onion, season with a pinch of salt and pepper and cook just until the onions begin to caramelize. Chop the stems of the Swiss chard and add to the sauté pan. Cook for 4-5 minutes, and then add the leaves, which you have chopped. Use a pair of tongs to mix the ingredients as it cooks.

When the leaves have wilted down, pour in the tomato juice and the crushed garlic cloves. Stir it up and continue cooking for 10-15 minutes. Keep in mind that the longer you cook the dish, the tenderer the stems will become. And, the tomato juice will reduce, making a thick sauce. When the dish is as tender as you like, plate it up and use a vegetable peeler to create flakes of the cheese as a garnish on top.

MORE IDEAS:

A simple dusting of Parmesan or Locatelli cheese is fine, too!