Swiss Chard with Olives

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

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


  • 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


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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  • 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.


  • 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


  • monica

    Just tried this tonight. My husband and I loved it! Can’t wait to make it again! Thanks!

  • Pamela

    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!

  • Dee

    This inspired me to use the can of turnip greens that my husband picked up. It was great!

  • Anne

    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!

  • Charlotte

    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).

  • Debora

    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!

  • Angie

    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!

  • 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?

    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

  • Marinda S.

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

  • 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.

  • 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

  • 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