Prep 15 mins
Cook 10 mins
I think this is from Martha Stewart Living.
- 2 bunches swiss chard, trimmed and washed (about 1/4 lb)
- 1 teaspoon olive oil
- 1 small yellow onion, sliced 1/4 inch thick
- 2 garlic cloves, thinly sliced
- 1 jalapeno pepper, finely chopped
- 1⁄3 cup pitted and roughly chopped oil-cured olives, such as Kalamata (about 16)
- 1⁄2 cup water
- Separate leaves from the stems of the Swiss chard. Roughly chop leaves and set aside. Cut stems into 1-inch pieces.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and jalapeno and saute until the onion is translucent, about 6 minutes. Add Swiss chard stems, olives, and the water; cover and cook 3 minutes. Stir in chard leaves; cover, and continue cooking until stems and leaves are tender, about 4 minutes.
- Serve immediately.
This was a really good side dish, especially with a little squeeze of lemon over it.
This was good- I had forgotten how bitter chard is compared to other greens (kale, collards, etc.) and while it was cooking quickly realized I needed to tweak it to suit my tastes. I added a splash of Bragg's liquid amino's, a sprinkle of curry powder, and about 1/8 tsp of liquid smoke (very similar to how I make collards). The jalapeno and olive's were a great touch.