Swiss Chard with Frizzled Onions

Swiss Chard with Frizzled Onions
Serving: 10
Prep Time: 15 min
Cooking Time: 30 min


Cut Swiss chard stems into 1/2-inch (1 cm) lengths; coarsely chop Swiss chard leaves. Set aside.

In large bowl, sprinkle onion with cornstarch and pinch of the salt; toss to coat. Shake off any excess.

In cast-iron or heavy-bottomed skillet, add enough vegetable oil to come 1/4 inch (5 mm) up side; heat over medium heat. Working in batches, fry onions, stirring occasionally, until crisp and golden, 2 to 3 minutes. Using slotted spoon, remove to paper towel–lined plate to drain. (Make-ahead: Store at room temperature for up to 2 hours.)

In large nonstick skillet, heat together olive oil, garlic and hot pepper flakes over medium heat; cook, stirring often, until fragrant and edges of garlic are golden, about 2 minutes. Add Swiss chard stems, remaining salt and the pepper; cook, stirring occasionally, until tender-crisp, 8 to 10 minutes. Add half of the Swiss chard leaves; cook, stirring, until beginning to wilt, about 1 minute. Add remaining Swiss chard leaves; cook, stirring, until wilted, about 4 minutes.

In small bowl, whisk together lemon juice, mustard and honey. Stir into Swiss chard mixture. Scrape into bowl; top with onions.

Tip from The Test Kitchen: Try the frizzled onions over sautéed green beans, broccoli or any green vegetable.


  • 3 bunches Swiss chard stems and leaves separated
  • 3 cups thinly sliced onions about 1 large
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • vegetable oil for frying
  • 2 tablespoons olive oil
  • 6 cloves garlic thinly sliced
  • hot pepper flakes
  • 1/4 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grainy mustard
  • 1/2 teaspoon liquid honey

Where to Find Ingredients

Scotview Orchard

Aunties Grove

Apple Creek Farm


Burke Brothers Farm

Thames River Melon

DeWit Family Farm

Saltarski Farm

Green Hart Farm

Chilligo Creek Farm