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Gallery Swiss Chard with Olives Credit: Charles Watson Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 small bunches (about 1 1/4 pounds) Swiss chard, trimmed and washed 1 teaspoon olive oil 1 small yellow onion, sliced 1/4 inch thick 1 jalapeno pepper, finely chopped 1/3 cup pitted and roughly chopped brine-cured olives, such as Kalamata (about 16) 1/2 cup water
Cook’s Notes 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 pepper before using.
Gallery Swiss Chard with Olives Credit: Charles Watson
Recipe Summary Servings: 4
Gallery
Swiss Chard with Olives Credit: Charles Watson
Swiss Chard with Olives
Credit: Charles Watson
Swiss Chard with Olives
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 small bunches (about 1 1/4 pounds) Swiss chard, trimmed and washed 1 teaspoon olive oil 1 small yellow onion, sliced 1/4 inch thick 1 jalapeno pepper, finely chopped 1/3 cup pitted and roughly chopped brine-cured olives, such as Kalamata (about 16) 1/2 cup water
Directions
Separate leaves from the stems of the Swiss chard. Roughly chop leaves, and set aside. Cut stems into 1-inch pieces.
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.
Cook’s Notes 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 pepper before using.
Cook’s Notes
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 pepper before using.
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All Reviews for Swiss Chard with Olives
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All Reviews for Swiss Chard with Olives
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
