Mediterranean Sauté - alive magazine

Ingredients

• 2 tsp (10 mL) extra-virgin olive oil
• 2 medium cooking onions, peeled, halved, thinly sliced
• 1 tsp (5 mL) each fresh oregano and thyme, minced
• Sea salt and pepper, to taste
• 2 cups (500 mL) Brussels sprouts, washed, bases sliced off, heads quartered lengthwise
• 2 cups (500 mL) Swiss chard leaves and stems, washed, chopped
• 1/4 cup (60 mL) capers, rinsed, drained
• 1/2 cup (125 mL) kalamata olives, sliced, pitted
• 1 clove garlic, peeled, minced
• 1 Tbsp (15 mL) balsamic vinegar
• 1/2 cup (125 mL) pine nuts, toasted