Rainbow Chard & Corn Toss

Directions

1. 1
   Chop chard leaves roughly; set aside.
2. 2
   Cut stems into 1/2-inch lengths.
3. 3
   Add stems to 12-L pot of boiling water (or to 2-L pot of boiling water for trial recipe); cook 2 min.
4. 4
   Add chard leaves and corn; return to boil.
5. 5
   Remove from heat; drain.
6. 6
   Cook onions and garlic in 1-1/2 cups (375 mL) dressing (or in 1/4 cup [50 mL] dressing for trial recipe) in large rondeau (or in large skillet for trial recipe) on medium-high heat until onions are crisp-tender, stirring constantly.
7. 7
   Stir in chard mixture; cook 3 to 5 min.
8. 8
   or until chard stems are tender, stirring frequently.
9. 9
   Add remaining dressing and herbs; mix well.