Swiss Chard with Olives

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Swiss chard, or other leafy green, sautéed with green olives, capers, green onions, and rosemary.

Photography Credit: Elise Bauer

I’ve been on a chard kick this season, getting one or two bunches a week for the last several months. Chard cooks down to something more substantial than spinach, and is more tender and therefore cooks faster than kale or collard greens.

A few weeks ago I had some leftover olive tapenade from another cooking experiment and decided to toss it in with the sautéing chard. Wow, what a combo!

We’re used to cooking up our greens with bacon, the bacon countering the bitterness of the greens. Well, oddly the olives and capers seem to do the same thing here, providing an earthy richness and a perky saltiness to balance the bitter of the green.

The olive mixture would work well with other greens as well, such as rabe or dandelion greens.

Make extra of the tapenade mixture (the olives, rosemary, capers, onion) and cover it with olive oil, store for several weeks in the refrigerator and then just take a scoop to add to whatever greens you are cooking.

Swiss Chard with Olives Recipe

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  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: Serves 2-3

Ingredients

  • 1 ounce pitted green olives (about 10 medium sized), roughly chopped or sliced
  • 1/2 teaspoon minced fresh rosemary
  • 1 green onion or shallot, chopped
  • 1/2 teaspoon capers
  • Olive oil
  • 1 large bunch of Swiss chard, rinsed and patted dry
  • Freshly ground black pepper to taste

Method

1 Mix together the olives, rosemary, green onion, and capers with a tablespoon of olive oil and let sit while you prep the chard.

2 Use a knife to cut along the edges of the main stem of each leaf of chard, remove the stems. Cut the stems into 1/2-inch slices and set aside.

Cut the leaves separately into 1-inch thick crosswise ribbons. Keep the leaves and the stems separate as you will be cooking them separately.

3 Heat a large, stick-free sauté pan on medium high heat. Coat the bottom of the pan with about a tablespoon of olive oil, just enough to coat. When the oil is hot, add the chard stems. Cook for a couple of minutes, stirring often, until they begin to soften.

Then stir in the olive mixture. Cook for a minute more, then add the chopped chard leaves to the pan.

Use tongs or two large spoons to toss the chard leaves in with the rest of the mixture, so that the chard gets coated with olive oil.

4 Cover the pan and reduce the heat to low. Let cook a few minutes, lift the cover every once in a while to turn the leaves over in the pan. Once the chard has all wilted, remove from heat. Sprinkle with black pepper to taste.

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Swiss Chard with Olives

Showing 4 of 17 Comments

  • Jenny

    Hello! Yum- I’ve been looking for swiss chard recipes this past week. Could I please ask for your tapenade recipe? Thank you! Jenny

    The tapenade is the olive and caper mixture in this recipe. You can make it more traditional by adding anchovies if you want, or dress it up with other herbs or lemon zest. ~Elise

  • Ophelia

    YUM! I’ve been loving chard lately too. Picked some up at the market yesterday because it looked too delicious to pass up.

    Do you think this would be good with kalamatas? I think I have some of them lurking in my fridge…

    It would work great with kalamatas. ~Elise

  • Mona

    This chard makes a supper veggie meal. I am of a Mediterranean bias so the presence of shallots, Rosemary and black pepper falls into a native gourmet. There is an Italian adaptation of this chard in which your shallot is replaced with garlic and the black pepper with red ones. I think basically you get the same taste except that one is more veggie than the other.

  • Marinda S.

    Made this using classic New Orleans olive salad mix and it’s yummy.

  • Paula

    I tried this tonight and it was a hit! I used wrinkly bitter Sicilian olives because that was what I had.
    Here are two variations that my (Sicilian) family used to use:
    Omit the rosemary and add anchovy paste to taste to the tapenade mixture; sprinkle with peccorino or other good italian cheese to taste just before serving.
    Way #2: add white raisins instead of olives.
    (Sicilians like their raisins almost as much as their olives!) I’m not sure how the rosemary will work with the raisins, though. Any idea Elise?
    Ciao!
    pmg

    I would just say try it and see. Sounds like it could be good. It would be easy enough to add a sweet note to the dish. ~Elise

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