Add onions to the pan, stirring every few minutes, for 10 minutes. While onions cook, chiffonade* the Swiss chard.
Add stems to the pan and cook for 3 minutes.
Add Swiss chard to the pan and cook for 5 minutes, stirring every few minutes, or until Swiss chard wilts and onions are golden brown and tender.
Add garlic powder, salt, and pepper and stir to combine. Serve warm.
Can be stored in an airtight container in the refrigerator for 3-4 days.
*Note: The chiffonade cut is used to produce fine threads of leafy fresh herbs and other greens. To chiffonade Swiss chard, stack several leaves, roll them width-wise into a tight cylinder, and slice cross-wise with a sharp knife, cutting the leaves into thin strips.
Recipe modified by CHOICES Nutrition Education Program