Sauteed Swiss Chard with Lemon and Garlic by The Lemon Bowl. This recipe is more of a method and will work perfectly with any leafy green you find at the market. The key is to stop cooking when the leaves turn bright green. If you've been serving brown spinach to your family, you are over cooking the greens and likely losing vital nutrients.
Taking a little extra time to cook sweet onions over low heat until tender and mellow adds a nice caramelized flavor to this simple soup made with red chard, cannellini / white kidney beans Parmesan, and garlic.