1 Picture
Ingredients
- 3 large bunches Swiss Chard (about 2 1/4 pounds total)
- 5 tablespoons extra-virgin olive oil, divided
- 1/3 cup quartered pitted oil-cured black olives (2 to 3 ounces)
- 2 garlic cloves, crushed
- 1 tablespoon fresh lemon juice
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Cut stem from center of each chard leaf.
Slice stems crosswise into 1/4-inch pieces;
place in medium bowl. Cut leaves crosswise
into 1 1/2-inch-wide strips.
Bring large pot of water to boil; salt
generously. Add chard stems; cook until
just tender, 3 to 4 minutes. Add chard
leaves. Cook until just tender, stirring
occasionally, about 2 minutes. Drain in large
colander, pressing out any water. DO AHEAD:
Can be made 2 hours ahead. Let stand in
colander at room temperature.
Heat 4 tablespoons oil in heavy large
skillet over medium heat. Add olives
and garlic. Sauté until fragrant, about 2
minutes. Add chard and chard stems. Toss
until heated through and any remaining
water evaporates, about 4 minutes. Mix in
lemon juice and remaining 1 tablespoon
oil; season to taste with salt and pepper.
Transfer to bowl and serve.
Per serving:
110.8 kcal calories,
79.2 % calories from fat,
9.7 g fat,
1.4 g saturated fat,
0 mg cholesterol,
5.2 g carbohydrates,
2.5 g dietary fiber,
1.3 g total sugars,
2.7 g net carbohydrates,
2.2 g protein
Nutritional analysis provided by
Bon Appétit
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