Here's one of our hands-down favorite chard recipes around here. It works great as a side to plain grilled meats/poultry or Mexican mains, & it also makes a wonderful filling for quesadillas.
(Adapted From “Eating Well”)
Approx. 2-3 tablespoons extra-virgin olive oil
1 small onion, peeled & chopped
1 bunch chard (“Ruby” or “Rainbow” types are particularly good in this), stems and leaves separated; stems thinly sliced & leaves roughly chopped
1 pint grape or cherry tomatoes halved, or an approximate equal amount slightly larger tomatoes quartered or eighthed (is that a word? Lol!)
Approx. 1/3 cup chicken broth (or water)
Approx. ½-1 teaspoon ground “Chipotle Chile Pepper” (McCormick’s)
1/4 teaspoon coarse salt
Approx. 2 handfuls shredded sharp Cheddar cheese
Heat oil in a large skillet. Add onion and chard stems and cook, stirring often, until slightly softened (not browned). Add tomatoes, broth, chipotle pepper, & salt, & bring to a simmer. Add chard leaves, cover, & continue cooking, stirring occasionally, until chard stems are just tender & leaves have wilted down (about 2-3 minutes). Scatter cheese evenly over the top of the chard and continue cooking just until the cheese is melted, (1 to 2 minutes more) & serve.