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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!
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.
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.
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!
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
Just tried this tonight. My husband and I loved it! Can’t wait to make it again! Thanks!
I’m so glad to see you use the stems. I hate when I see people throw them away — what a waste! I am growing Bright Lights Swiss chard in my garden and the colors are unreal. I’ve got to hand it to you, I’ve made Swiss chard so many ways – with dried apricots and pine nuts, stirred into vegetable chili, in a frittata – but never thought to use rosemary and olives. Will try!
This inspired me to use the can of turnip greens that my husband picked up. It was great!
I made this with spinach instead of chard – I forgot the capers, and I used black kalamata olives. It was delicious and I look forward to trying it with the capers soon!
Yum, yum. Steam-sauteed chard (with a little garlic) and olives or tapenade make one of my favorite sandwiches – toast sourdough with goat cheese on top and then add.
Not sure why I didn’t think to add capers to the olives (they’re in tapenade, after all) but I sure will after this. I’ll also try them with broccoli (broc-and-olive pasta is another thing I like).
Can’t wait to try this version of chard – sounds so great! For a quick pick-me-up for chard out of our garden, we sprikle it with a good balsamic vinegar. UMM!
To the previous poster, I don’t see why you couldn’t use both olives and raisins…along with the capers, you’d get that same sweet-salty-sour balance that you achieve in picadillo, but with the rosemary and shallot instead of the warm spices.
This is the most gorgeous photo of greens! I just keep scrolling back up to look at them…can’t wait to try this one!
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?
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
Made this using classic New Orleans olive salad mix and it’s yummy.
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.
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
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