6 pearl onions, blanched, peeled + halved

1 bunch swiss chard, rinsed + center ribs removed

1/2 cup Gordy’s Sweet Pepper Relish + brine

2 tsp olive oil

Sea salt + pepper to taste

Fresh lemon juice to taste

Heat

Olive Oil in a skillet over medium heat, add pearl onions + pinch of sea salt

Saute

For five minutes, or until fragrant

Add

Gordy’s Sweet Pepper Relish and toss with onion

Place

Swiss chard in pan and saute while turning consistently until desired wilt is reached (no more than 5 minutes)

Transfer 

To serving dish and garnish with sea salt + fresh lemon juice to taste

Yields 2 servings