Ingredients

· 2 large bunches Swiss or rainbow chard

· 2 tablespoons oil

· 3 cloves garlic, finely chopped

· 1 large onion, diced

· ½ teaspoon salt

· Pinch each of dry thyme and nutmeg

· Freshly ground pepper to taste

· 2 teaspoons balsamic vinegar, optional

Instructions

1. Cut off stems from the Swiss Chard at the bottom of the leaves.

2.  Finely chop the Swiss Chard stems.

3. Cut the leaves into pieces roughly 2-inch square.

4. Sauté onion, garlic and the stems in olive oil with the seasonings until the onion is starting to brown, 6-8 minutes.

5. Add the chard leaves and 2 tablespoons water to the skillet.

6. Cover and let the leaves wilt for 2 to 4 minutes.

7. Remove lid and continue stirring until the leaves have wilted down and softened, 1 to 3 minutes.

8.  Remove from the heat and drizzle with Balsamic vinegar.