1 chopped yellow onion
2 tablespoons olive oil
1 teaspoon brown sugar
1 bunch red chard, chopped and rinsed
1/4 cup kalamata olives
2 tablespoons capers
1/2 teaspoon coarse sea salt
freshly ground black pepper to taste
¼ cup lemon jucie

In a cast skillet, cook onions in olive oil over medium-high heat until they begin to brown. Add brown sugar and stir, continue cooking for 3-4 minutes.

When onions are brown, add chard and olives then  stir. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is wilted, about 2-3 minutes. Season with black pepper sprinkle with lemon juice.

Chard can be prepared and used like spinach.  The stalks are also edible and can be cooked  and used like celery.