Wilted Swiss Chard with Pickled Red Onion

Why knew that pickled red onions were the perfect complement to chard? But when I noticed that this was an adaptation of a Deborah Madison recipe, it all made sense.

The red onions do not need much time to pickle. Like Amanda Hesser, I needed more vinegar/water for the pickling than the recipe suggests.

I could easily eat this all the time. It was seriously addicting.

Note that the instructions say to slice thick rings. I think mine were too thick, though they did turn out beautiful imho.