Swiss Chard with Olives

Photo: Charles Watson

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.


  • 2 small bunches (about 1 ¼ pounds) Swiss chard, trimmed and washed

  • 1 teaspoon olive oil

  • 1 small yellow onion, sliced ¼ inch thick

  • 1 jalapeno pepper, finely chopped

  • cup pitted and roughly chopped brine-cured olives, such as Kalamata (about 16)

  • ½ cup water


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

  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.

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