Swiss Chard with Onions

In my mind, chard is an underappreciated green. Spinach is ubiquitous, collard/mustard greens are down-home, and kale is all the rage with the foodie set. Chard hits a sweet spot in the middle. Great texture and just enough bitterness to give flavor. And it's pretty to boot, with bright red and yellow stems.

Here's a simple way to fix it that is a great side for just about whatever you're serving. The Worcestershire adds a great depth...going to have to steal that idea for other greens and veggies. Hint: save a spoonful or two and dump into a tortilla with scrambled eggs the next morning for a great breakfast taco.

Swiss Chard with Onions
Makes four servings.

2 teaspoons olive oil
2 cups thinly sliced onion
8 cups torn Swiss chard (about 12 ounces)
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add chard; stir-fry 10 minutes or until wilted. Stir in Worcestershire, salt, and pepper.