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. - ChezSuzanne —TheWimpyVegetarian
Test Kitchen Notes
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
bunches swiss chard, I used green swiss chard
extra virgin olive oil
green olives, chopped (depending on their size)
garlic cloves, chopped
Italian parsley, chopped
dried red pepper flakes
Juice from 1 large lemon
In This Recipe
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.
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.
Stir all components together and saute for 2-3 minutes. Serve warm.