Swiss Chard with Olives Recipe

Ingredients

• Olives

  Pickled, canned or bottled, green

  10 olive or 27g

• Rosemary

  Fresh

  ½ tsp or 0.3g

• Scallions

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

  1 medium or 15g

• Capers

  Canned

  ½ tsp, drained or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chard

  Swiss, raw

  4 cup or 144g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Combine the chopped or sliced olives, minced rosemary, chopped scallions, and capers with half of the 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 remaining oil in a large non-stick sauté pan over medium-high heat. 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.
5. Remove from heat, season with black pepper to taste, and serve.