Lemony Swiss Chard with Fried Olives, Capers and Garlic

By • February 10, 2011 • 13 Comments



Author Notes: Honestly? I posted a Swiss chard recipe on this site awhile ago for this recipe, minus the olives. It's still one of my favorite ways to have Swiss chard, so I decided to revamp the ingredients a bit and add some green olives. - ChezSuzanneTheWimpyVegetarian

Food52 Review: I'm always looking for new ways to prepare winter greens and am excited to be adding this spunky dish to my repertoire. I tend to prefer my greens only lightly cooked, but I was quite happy to find that ChezSuzanne's method of giving them a solid boil and then sauteeing them with bright flavors yielded greens that were tender and almost silky, rather than limp. The briny accents of olive and caper are wonderful with the garlicky greens. The lemon is a very powerful flavor here—I might actually halve the quantity of lemon juice next time—but the acidity is tamed by the last minute addition of the butter. All in all this is a delicious and flavorful way to prepare Swiss chard.fiveandspice

Serves 2-4

  • 2 bunches swiss chard, I used green swiss chard
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon shallots, minced
  • 7-12 green olives, chopped (depending on their size)
  • 1 tablespoon capers, drained
  • 5-6 garlic cloves, chopped
  • 3 tablespoons Italian parsley, chopped
  • 1/4-1/2 teaspoon dried red pepper flakes
  • 2 tablespoons unsalted butter
  • Juice from 1 large lemon
  1. Bring a large pot of salted water to a boil. Chop off the bottom of the stems of the swiss chard. Chop the chard in large thick strips across the width of the chard, and then chop the chard again lengthwise. You should end up with roughly 2" X 2" squares of swiss chard. When the water comes to a boil, pop the swiss chard in and boil on a low boil for about 15 minutes, or until the center stalks are tender. Drain well and set aside.
  2. Heat the olive oil in a medium pan. Add the shallots and saute for 1 minute. Add the green olives and capers and continue to saute for another minute. Add the garlic, parsley, and dried red pepper flakes and saute another minute. Add the butter and lemon juice. Add the drained swiss chard.
  3. Stir all components together and saute for 2-3 minutes. Serve warm.

Tags: Healthy, Vegetarian

Comments (13) Questions (0)

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over 1 year ago Lauren Cross

I loved this dish. I made it the first time and it was delicious, however when I refridgerated the leftovers and took them out the next day, I could see a good amount of solidified butter in the dish. I tried it again without the butter, and used 12 olives and 2 T capers and absolutely loved it. A slightly healthier version, full of interesting flavors and not overly heavy. Much better than my boring steamed or sautéed swiss chard.

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over 2 years ago HeatherM

I really enjoyed this - skipped the olives since I didn't have them on hand and basically doubled the capers. Lovely unexpected flavor combo with chard!

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over 2 years ago Amy Eddings

Okay, so I made this, and I found the umami taste to be overwhelming, especially the fried olives AND capers. I think I'll try this again, subbing some anchovies for the olives and capers. I like the lemon and butter. I think it's the capers and olives, and not the lemon, that's making my mouth pucker when I take a bite. Good start....time to tweak.

Me

over 2 years ago TheWimpyVegetarian

We all taste things a little different - so thanks so much for your feedback. Anchovies should be a great marriage here with the lemon, butter and chard. Just saute the anchovies with the butter first so that it can melt right into it. I might just try that myself - thanks for the idea, Amy!

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over 2 years ago Amy Eddings

Looking forward to trying this. Especially since it doesn't call for all that prep de-stemming the chard leaves.

Me

over 2 years ago TheWimpyVegetarian

Hope you like it! I make it regularly and never tire of it, nor how easy it is to make :-)

Francescab_w

over 2 years ago Francescap

I made this last week and wanted to let you know it was delicious. I had a friend visiting for the weekend, and she couldn't wait to have the leftovers for lunch the next day. I did make a few alterations to the recipe--I skipped the boiling of the chard, and just added it to the shallot, olive etc... mixture and let it cook a bit. I also wanted to keep the calories down, so I didn't add the 2 tbs of butter at the end. Thank you so much for posting this. I bought more chard at my farmers market and I'm planning on making it again!

Me

over 2 years ago TheWimpyVegetarian

Thanks so much for the feedback - I'm so glad you liked it. And I really like your twists! I've got some chard in the frig right now waiting to be used for this - I think I'll try it without the pre-boil like you did!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I love this recipe. The chard has been so beautiful lately, I've been hunting for new ways to prepare it. This looks just perfect. I'm looking forward to making this soon. ;o)

Me

over 3 years ago TheWimpyVegetarian

Hey thanks AJ!! This is one of the dishes I'm doing for a Winter Greens Class I'm teaching in a few weeks at College of Marin and I'm seeing now that it made it into EP nominations. Hope you try it - I made it again last night - all for me - and put a poached egg on top for a late dinner around 10pm. I made MrsLarkins fabulous chewy chocolate chip cookies and ate so many of them I wasn't hungry for dinner until just before going to bed :-)

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Love chard! The green olives are a great note to add - salty and kinda meaty, but still pretty healthy.

Me

over 3 years ago TheWimpyVegetarian

Hey HLA, just seeing this now for some reason! I love chard too!! Hope you try it. It's also really easy to make.