A vibrant and flavorful side dish featuring tender rainbow chard and sweet caramelized shallots.
Trim the ends of the rainbow chard stems and slice the stems into thin pieces. Roughly chop the leaves into bite-sized pieces.
Keep the stems and leaves separate as they have different cooking times.
Peel and thinly slice the shallots. Mince the garlic cloves.
Slice the shallots evenly to ensure they caramelize uniformly.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they are golden and caramelized, about 10 minutes.
Cook the shallots slowly to bring out their natural sweetness.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the chard stems to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften.
Add a splash of water if the skillet becomes too dry.
Add the chard leaves to the skillet, season with salt and pepper, and cook for 3-4 minutes, stirring frequently, until the leaves are wilted and tender.
Cover the skillet briefly to help the leaves wilt faster.
Transfer the cooked chard and shallots to a serving bowl and serve warm.
Garnish with a drizzle of olive oil or a sprinkle of grated cheese for added flavor.
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