Braised Carrots and Swiss Chard Stems
Ingredients
- ½ onion, diced
- 8 carrots, sliced into ½ inch pieces
- Stems from Swiss chard, cut into ½ inch pieces
- 2 tablespoons butter
- ¼ cup water
- Sea salt and fresh ground pepper to taste
Instructions
- In a large pan melt butter
- Saute onions until starting to turn golden color
- Add carrots and Swiss chard stems
- Stir to coat with butter
- Add water and bring to a boil
- Reduce heat and cover
- Cook until carrots are tender (about 15 minutes)
- Add salt and pepper to taste