Italian-Style Braised Chard and Tomatoes

Ingredients

• 10 to 12 ounces chard, any variety
• 2 tablespoons extra-virgin olive oil
• ½ medium red onion, thinly sliced
• 3 to 4 cloves garlic, minced or sliced
• 1/4 cup white wine, vegetable broth, or water
• 2 cups diced fresh tomatoes
• ¼ cup sliced pitted black olives
• ¼ cup chopped fresh basil or parsley, or a combination, or more to taste
• Salt and freshly ground pepper to taste

Instructions

1. Cut the chard leaves away from the stems. Trim about an inch off the bottom of the stems, then slice them thinly. Cut the leaves into bite-sized pieces or ribbons. 
2. Heat the oil in a large steep-sided skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and sauté over low heat until both are golden. 
3. Add the wine, chard leaves and stems. Cover and cook over medium heat for 2 minutes or so, until the chard is wilted and bright green. 
4. Stir in the tomatoes, cover and cook for 2 to 3 minutes longer, or until the chard is just tender and the tomatoes are lightly cooked down. 
5. Stir in the olives and basil and/or parsley, season with salt and pepper, and serve. 

Adapted from the Vegan Atlas