Braised Rainbow Chard

3.5 (2 reviews)

2 Tbsp. extra-virgin olive oil
1 small red onion, thinly sliced
1 lb. rainbow chard, cut into ribbons
1/4 cup vegetable stock
2 Tbsp. dried currants or raisins
Salt and black pepper, to taste
Balsamic vinegar for garnish

• In a large skillet, heat the olive oil over medium-high heat. Sauté the onion for 3 minutes, until soft.
• Add the chard and stir to combine. Pour in the vegetable stock and cover. Cook for 5 minutes, or until the chard wilts.
• Add the currants or raisins. Season with the salt and pepper and serve with the balsamic vinegar.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind