Swiss Chard with Olives

By 1martiniup

Ingredients

• 2 * 2 small bunches (about 1 1/4 pounds) Swiss chard, trimmed and washed
• 1 * 1 teaspoon olive oil
• 1 * 1 small yellow onion, sliced 1/4 inch thick
• 1 * 1 jalapeno pepper, finely chopped
• 1/3 * 1/3 cup pitted and roughly chopped brine-cured olives, such as Kalamata (about 16)
• 1/2 * 1/2 cup water

Details

Servings 4

Preparation

Step 1

Sauteed Swiss chard with onion, garlic, jalapeno, and olives would be a fitting accompaniment to fish, chicken, or pork. The winelike hues of Kalamatas, which are cured in red-wine vinegar, stand out in this verdant dish. Don't worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure that they become perfectly tender. If you prefer, seed the jalapeno

1. Separate leaves from the stems of the Swiss chard. Roughly chop leaves, and set aside. Cut stems into 1-inch pieces.
2. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and jalapeno, and saute until onion is translucent, about 6 minutes. Add Swiss chard stems, olives, and the water; cover, and cook 3 minutes. Stir in Swiss chard leaves; cover, and continue cooking until stems and leaves are tender, about 4 minutes. Serve immediately.