1 bunch Fresh Roots’ swiss chard
1 tablespoon coconut oil
1 tablespoon balsamic vinegar
1 tablespoons unsalted butter
1 medium onions, halved lengthwise and thinly sliced
1 garlic clove, finely chopped
a pinch of sugar

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften and turn translucent, about 8 minutes. Sprinkle sugar on the onions to help with the caramelization process and continue cooking (20 minutes).

Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, cover, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.