Swiss Chard with Olives

Be the first to rate & review!

Sauteed Swiss chard with onion, garlic, jalapeno, and olives is a fitting accompaniment to fish, chicken, or pork. The winelike hues of Kalamatas, which are cured in red-wine vinegar, stand out in this verdant dish.

Gallery

Charles Watson

Ingredients

2 small bunches (about 1 1/4 pounds) Swiss chard, trimmed and washed
1 teaspoon olive oil
1 small yellow onion, sliced 1/4 inch thick
1 jalapeno pepper, finely chopped
1/3 cup pitted and roughly chopped brine-cured olives, such as Kalamata (about 16)
1/2 cup water

Directions

Step 1

Separate leaves from the stems of the Swiss chard. Roughly chop leaves, and set aside. Cut stems into 1-inch pieces.

Advertisement
Step 2

In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and jalapeno, and saute until onion is translucent, about 6 minutes. Add Swiss chard stems, olives, and the water; cover, and cook 3 minutes. Stir in Swiss chard leaves; cover, and continue cooking until stems and leaves are tender, about 4 minutes. Serve immediately.

Cook's Notes

Don't worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure that they become perfectly tender. If you prefer, seed the jalapeno pepper before using.

Homeschool with Martha

Sensory Crafts and Activities for Kids

These Recipes All Start with a Can of Beans

Swiss Chard with Olives

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Swiss Chard with Olives

Account

More

Swiss Chard with Olives

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Swiss Chard with Olives