Swiss Chard with Olives Recipe

Ingredients

• Olives

  Pickled, canned or bottled, green

  10 olive or 27g

• Capers

  Canned

  6 tbsp, drained or 54g

• Chard

  Swiss, raw

  6 cup or 216g

• Rosemary

  Fresh

  ½ tsp or 0.3g

• Onions

  Young green, tops only

  1 stalk or 12g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Mix together the olives, rosemary, green onion, and capers with a tablespoon of olive oil and let sit while you prep the chard.
2. Use a knife to cut along the edges of the main stem of each leaf of chard, remove the stems. Cut the stems into 1/2-inch slices and set aside. Cut the leaves separately into 1-inch thick crosswise ribbons. Keep the leaves and the stems separate as you will be cooking them separately.
3. Heat a large, stick-free saut pan on medium high heat. Coat the bottom of the pan with about a tablespoon of olive oil, just enough to coat. When the oil is hot, add the chard stems. Cook for a couple of minutes, stirring often, until they begin to soften. Then stir in the olive mixture. Cook for a minute more, then add the chopped chard leaves to the pan. Use tongs or two large spoons to toss the chard leaves in with the rest of the mixture, so that the chard gets coated with olive oil.
4. Cover the pan and reduce the heat to low. Let cook a few minutes, lift the cover every once in a while to turn the leaves over in the pan. Once the chard has all wilted, remove from heat. Sprinkle with black pepper to taste.

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