How to Make It
Thinly slice chard stems. Coarsely chop chard leaves. Heat oil in a skillet over medium-high. Add chard stems and red onion to pan; cook 5 minutes or until just tender, stirring occasionally. Add chard leaves, pepper, and salt; cook 4 minutes, stirring frequently. Remove pan from heat. Sprinkle pine nuts and vinegar over pan; toss to combine.