Oh, that oft-neglected spice, caraway. Of course it loves to dress up rye bread, but caraway can add sparkle to so many more things—carrots, beets, sauerkraut, cabbage, brussels sprouts, and even burgers. Here we’ve used caraway in a tangle of sautéed onions and chard. This simple side dish couldn’t be easier. You just sauté sliced onions on high heat until browned, toss with chopped chard until wilted, and season with honey, vinegar, a peck of celery seed, and caraway. So good!
Do you like caraway seeds? If so, what are your favorite recipes in which you use caraway? Please let us know in the comments.
Feel free to use spinach or kale instead of chard. Spinach will cook very quickly. Kale may take longer to wilt.
- 3 Tbsp olive oil
- 2 large onions, sliced 1/4-inch to 1/2-inch wide slices, root to stem
- 1 pound chard, center ribs removed, leaves roughly chopped
- 1 Tbsp honey
- 1 teaspoon caraway seeds
- 1/4 teaspoon celery seed
- 1/2 teaspoon black pepper
- 2 teaspoons sherry or red wine vinegar
1 Heat the olive oil in a large sauté pan over high heat until the oil is almost smoking. Add the onions and toss to coat with oil. Sauté for 10-12 minutes stirring often, until the onions are soft and browned on the edges. Sprinkle with salt while the onions are cooking.
2 Add the chard to the onions and mix well with tongs. Once the chard wilts, 2 to 4 minutes, add the honey, caraway seeds, celery seeds, and black pepper. Toss well to combine and cook for another 2-3 minutes, stirring often. Add the vinegar right before serving.