Swiss Chard With Olives
"I think this is from Martha Stewart Living."
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
<p>I live with my hubby and three feline children in Oakland by Lake Merritt. <br /> <br /> <br />My rating system: <br />5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) <br />*New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars <br />4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. <br />3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. <br /> <br />Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. <br /> <br />But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. <br /> <br />I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. <br /> <br />I've participated in <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg" alt="" /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg" alt="" /></p>
