Rainbow Swiss Chard Relish
  • 2 tablespoons olive oil
  • 1 Garlic clove, minced
  • 1 1/2 pounds Kaleidoscopic Chard, leaves saved for another use, stems cut into 1/4" cubes (2 cups)
  • 1/2 cup finely chopped sweet Onion, such as Vidalia
  • Salt and freshly ground pepper
  • 1/2 cup golden raisins
  • 3 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1/4 cup chopped Mint

    Heat the olive oil in a large skillet. Add the Garlic and cook over moderate heat until softened. Add the Chard stems and Onion, season with salt and pepper and cook until the Onion softens, about 4 minutes. Stir in the raisins, vinegar, honey and half of the Mint. Cover and cook until the Chard is crisp-tender, about 1 minute longer. Transfer to a bowl and let cool, then mix in the remaining Mint. Serves 6.