I’ve been on a chard kick this season, getting one or two bunches a week for the last several months. It 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.

Continue reading "Swiss Chard with Olives" »