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