1 T olive oil

3 cloves garlic, minced

1 cup julienne red onion

3 cups napa cabbage, chopped

3 cups swiss chard, cut

1 T olive oil

½ T dijon mustard

1 T apple cider vinegar

¼ cup sliced green onion

½ t salt



In a small mixing bowl, combine mustard, vinegar, and green onion. Slowly whisk olive into mixture until incorporated and reserve for later. Heat the sauté pan over medium high heat. Add oil and pre heat, and then add garlic. Lightly toast garlic then add red onion and sauté until lightly caramelized. Add cabbage and sauté for about 20 seconds until lightly wilted. Add chard and wilt for about 30 seconds. Add vinaigrette and toss to heat, season with salt and pepper and serve immediately.

Presented by: Chef Mark Mckinney

Air Date: October 24, 2013

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