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