Swiss Chard with Olives

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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

  • David

    This was DELICIOUS! I did not have capers or fresh rosemary. I used chopped mixed olives in oil and added some garlic (just cause I could), lemon and red wine vinegar. I pared this with a small baked potato and terrific flank steak and red wine, and both my wife and I actually think the chard was the best thing on the plate. YUM!

  • Anna Auva

    Thanks for sharing this recipe, we tried this one a week ago, just cant fine time to tell what happen then, we just came back from a business trip and I have to admit, making this recipe is so easy. Thank you for always sharing this stuff.

    Best of Luck as always.

    Anna

  • Marcia

    I finally made this last night, and LOVED it. My husband liked it, too. Definitely will make it again. I’ll try it with kale, too.

  • Marissa

    thanks for the recipe.. I’ve never had Swiss Chard before and wanted a new veggie side dish to go with some salmon.. I used an onion instead of a green onion because I misread the recipe but it was still delicious.. next time I’ll try with the green onion.. again, thanks!

  • Jane

    Had this for supper tonight and it was delicious. We eat a lot of greens so was delighted to find a new way to cook chard. Husband loved it as well even though he’s not much of a veggie lover. I didn’t change a thing. Thanks

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