Sauteed Chard with Preserved Lemon andĀ Olives

September  1, 2011
7 Ratings
  • Serves 6 to 8
Author Notes

I started making chard with lemon like my mom always did. Then I found a recipe, can't remember where that had chard with olives. I wanted to intensify the lemon flavor, so I added preserved lemon... It's been a favorite ever since. You can buy preserved lemons either on line or in middle eastern shops. I use a quick preserved lemon - see:'s All Night Diner

Test Kitchen Notes

Helen's All Night Diner takes chard and melds it with the bright citrus and briny olives to create a very flavorful side dish. The brief water bath softens the stems and leaves nicely. The preserved lemon adds tang and the olives add substance. My olives were saltier than would have been ideal, and my final dish came out a tad too salty. Next time I will make sure to use a milder olive. My husband and I finished off a half-batch in one sitting, so this recipe is definitely a keeper. - hardlikearmour —hardlikearmour

What You'll Need
  • 2 bunches Chard - any type
  • 3 or 4 tablespoons olive oil
  • 2 or 3 cloves garlic, very thinly sliced
  • 1/2 cup pitted kalamata olive, or your favorite olive, halved
  • 1/2 preserved lemon, about 2 tbs diced
  • 1 cup water, lightly salted
  • freshly ground grains of paradise, to taste
  1. Wash the chard and dry. Cut the leaves from the stems, separating. Cut the stems into pieces about 3" long, set aside. Cut the leaves into about 3" slices, set aside.
  2. Heat the lightly salted water in a really big shallow pan. I use my 12" Circulon frying pan. Add the chard stems, cover, and simmer for about 3 minutes. Add the chard leaves, stir around, cover again & cook until just tender. Drain chard in large sieve.
  3. Heat the olive oil over medium flame in the same pan (no need to wash). Add the finely sliced garlic and stir until fragrant. Add the olives and preserved lemon. Stir around for a couple of minutes. Add the chard and stir to distribute the mixture evenly. Cook for about 5 minutes or so until everything is nice and hot and well combined. Place in a pretty serving dish. Top with freshly ground grains of paradise, to taste. You probably won't need any additional salt, since the preserved lemons and olives will add plenty of salty flavor.
  4. Serve either hot or at room temperature.

See what other Food52ers are saying.

  • amy
  • Helen's All Night Diner
    Helen's All Night Diner
  • boulangere
  • baker3b
Part time kitchen witch, full time foodie. KCBS Certified Barbecue Judge.

5 Reviews

baker3b June 5, 2024
Depth of flavor! The combination of preserved lemon and kalamata olives transforms chard into something entirely new. And the cooking technique for the chard is one I'll adopt in other preparations. Very easy and very tasty.
amy December 29, 2020
Delicious and easy to throw together. Served w/ an Ottolenghi ground lamb dish with eggs.
Helen's A. September 15, 2011
As hardlikearmour says, you do need to be careful with salt in this recipe. The preserved lemon and olives already have lots of salt in them, so you probably won't need to add any more!
Helen's A. September 4, 2011
Thanks! The chard holds up well to the preserved lemon & olives.
boulangere September 3, 2011
This sounds wonderful.