Oh, that oft-neglected spice, caraway. Of course it loves to dress up rye bread, but caraway seeds can add sparkle to so many more things—carrots, beets, sauerkraut,_cabbage, brussels sprouts, and even_burgers. Here we’ve used caraway in a tangle of sautéed onions and chard. This simple side dish couldn’t be easier. It’s just sliced onions sautéed on high heat until browned, tossed with chopped chard until wilted, and seasoned with honey, vinegar, a peck of celery seed, and caraway. So good!

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