Wash the rainbow chard in a sink full of cool water and drain the leaves
Stack the leaves (about 8 or so at a time) roll them and chiffonade (slice the leaves about 1/4 inch thick. I include the stems as well
Slice the red onion.
Slice the red bell pepper
Place a pan over medium heat, add the oil and saute the onion until it begins to caramelize
Add the red bell pepper
Add the grape jelly and water, stir until the jelly has mostly dissolved
Add the rainbow chard and stir to coat
Cover and simmer for 5 minutes.
Remove the top of the pan and let the chard cook for another 5 minutes.
Add the apple cider vinegar, season with salt and pepper.
Stir and serve