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

  4 cup or 144g

• Rosemary

  Fresh

  ½ tsp or 0.3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Combine the olives, rosemary, green onion, and capers with a tablespoon of olive oil and let sit while you prepare the chard.
2. Trim the chard by cutting along the edges of the main stem of each leaf, removing the stems. Slice the stems into 1/2-inch pieces and set aside. Cut the leaves into 1-inch thick ribbons, keeping them separate from the stems.
3. Heat a large non-stick sauté pan over medium-high heat. Add enough olive oil to coat the bottom. Once hot, add the chard stems and cook for a couple of minutes, stirring often, until they begin to soften. Stir in the olive mixture and cook for another minute.
4. Add the chard leaves to the pan, tossing them with the mixture to coat in olive oil. Cover the pan, reduce the heat to low, and cook until the leaves have wilted, occasionally lifting the cover to turn the leaves. Remove from heat and season with black pepper to taste.

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