Floating Olive Branch
Leafy Greens with Tomatoes & Onions



2 tablespoons Savory Butter Infused Olive Oil 

2 tablespoons Mesquite Hickory Smoke Infused Olive Oil 

1 yellow onion, peeled and diced 

2 bunches Swiss chard, stems removed and chopped 

1 1/2 cups cherry or tomatoes, halved 

2 tablespoons Champagne Wine Vinegar 

Fleur de Sel, to taste 

Pinch of crushed red pepper flakes 

2 tablespoons fresh scallions, chopped 



Heat olive oils in a large skillet over medium-high heat. Once hot, add the onion, and sauté until tender, about 3 minutes. Add the chard, working in batches if necessary, and cook until wilted and tender-crisp, about 5 minutes. Add the tomatoes and the vinegar, stir to combine, and cook for another 5 minutes, stirring occasionally, or until the tomatoes have burst. Season with salt and crushed red pepper flakes and transfer to a serving bowl. Sprinkle with fresh chopped scallions before serving.