20 min prep time
1 large bunch rainbow or red chard
1 large bunch red kale
1 large bunch Tuscan or Lacinato kale
1 large bunch curly kale or collards
2 tbsp. olive oil or safflower oil, divided
1 large yellow onion, diced
1 medium jalapeño, sliced into thin rounds
3 tbsp. cider vinegar
1 tsp. Kosher salt
1/4 tsp. black pepper
1. Wash the greens and dry. Slice the stem out of the leaves of chard and set aside. Cut to tear the greens into 2-inch pieces.
2. Strip the leaves of the kales and collards (if using), removing the large stems and discarding. Cut the remaining greens into 2-inch pieces. Set aside.
3. Dice the chard stems into 1/4-inch pieces.
4. In a large saute pan or wok heat 2 tbsp. of the oil until shimmering. Add the diced onion and cook over medium heat until the edges are beginning to brown, stirring often. Reduce the heat to medium-low and cook until the onions are well browned.
5. Add the jalapeño slices and cook for 1 minute. Remove onion mixture from pan and set aside in a small bowl.
6. In the same pan heat the remaining oil on hight heat. Add the chard stems and cook for 30 second to a minute, until tender. Remove from pan and set aside in a small bowl.
7. On high heat add the onion mixture along with the cider vinegar and cook until the acid smell of vinegar dissipates.
8. Start piling the greens until the pan using tongs or a large spoon, stirring constantly, flipping the greens to make contact with the pan. Add more greens as you cook if they won't all fit in the beginning. Season with some of the salt and pepper as you cook the greens. The greens are done when they are just wilted. Taste for seasoning.
Serve right away.