Sauteed Swiss Chard with Red Onions and Yams

Our Aunt Carolyn cooked this recipe for us when we visited her over Thanksgiving a year ago. Obviously it was so good that it stuck with us and we had to make it again! Don't worry if it looks like there is way too much Swiss chard. Add it to the skillet in batches as it will wilt down after a minute or so in the heat and make room for more. Also, you can use a butternut or acorn squash in the dish rather than a yam if you want :)



Sauteed Swiss Chard with Red Onions and Yams
2 tsp coconut or canola oil
1 small red onion, thinly sliced
1 yam or sweet potato, cubed
1/4 cup apple juice
1 bunch Swiss chard, coarsely chopped
sea salt to taste

In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring often, till softened (about 5 minutes). Add the yam and apple juice. Cook, stirring occasionally, until the yam are soft. If the liquid dries up before the yam is soft, add a few tablespoons of water to the skillet. Add the Swiss chard, cover, and cook about 5 minutes or until the chard has wilted (may have to do in batches). Season with salt to taste and serve!

Serves 3 to 4.