- 2 bunches organic Swiss Chard (sub: spinach), remove stems, roughly chop leaves
- 1/4 cup unsalted pastured butter (do not skimp on the butter!)
- 1 large red onion (you want lots of onion), minced fine
- 4 T fresh, unripened goat cheese – the soft, spreadable kind
- 1/2 tsp. Pink Himalayan Salt or Aztec Sea Salt – you may need to reduce amount if using regular table salt
- Freshly ground black pepper
Melt butter in a sauté pan on medium-high heat. I would avoid using a Teflon® pan, as the onions may not caramelize properly. Sauté red onion until caramelized (golden and translucent), but not browned. This will take 10-15 minutes (maybe even longer, but don’t rush this part). Stir occasionally, but not constantly. Don’t stop the caramelization too soon or the results will suffer.
Meanwhile, bring a large pot of water to boil. Toss in the chard and boil for about three minutes. Drain chard in a colander and press out as much water as possible, then press the chard between paper towels to dry it further.
When the onions are done, add the chard and salt to the sauté pan. You might have to separate the pressed chard so that it’s not just one big clump. Once the chard and onions are well-combined, fold in the goat cheese and toss until well-mixed and hot. Add pepper to taste… and more salt, if necessary.