Ingredients
2 tablespoons olive oil2 medium onions, chopped6 garlic cloves, sliced1/2 cup white balsamic vinegar2 bunches Swiss chard, coarsely chopped (about 16 cups)1/2 cup walnut halves, toasted1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.
Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.
