In a small saucepan of salted boiling water, blanch the pearl onions for 3 minutes. Drain the onions and cool them under running water. Slip off the skins and pack the onions into a small ...

Add the Swiss chard. It will look like there’s too much volume but not to worry, it shrinks. Stir the mixture so the garlic and oil is evenly distributed throughout the chard. Also, the moisture from ...