SWISS CHARD WITH OLIVES AND LEMON

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Swiss Chard with Olives and Lemon image

Provided by Daniel Patterson

Categories     Olive     Side     Sauté     Easter     Vegetarian     Low Cal     High Fiber     Dinner     Lemon     Healthy     Low Cholesterol     Chard     Potluck     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

3 large bunches Swiss Chard (about 2 1/4 pounds total)
5 tablespoons extra-virgin olive oil, divided
1/3 cup quartered pitted oil-cured black olives (2 to 3 ounces)
2 garlic cloves, crushed
1 tablespoon fresh lemon juice

Steps:

  • Cut stem from center of each chard leaf. Slice stems crosswise into 1/4-inch pieces; place in medium bowl. Cut leaves crosswise into 1 1/2-inch-wide strips.
  • Bring large pot of water to boil; salt generously. Add chard stems; cook until just tender, 3 to 4 minutes. Add chard leaves. Cook until just tender, stirring occasionally, about 2 minutes. Drain in large colander, pressing out any water. DO AHEAD: Can be made 2 hours ahead. Let stand in colander at room temperature.
  • Heat 4 tablespoons oil in heavy large skillet over medium heat. Add olives and garlic. Sauté until fragrant, about 2 minutes. Add chard and chard stems. Toss until heated through and any remaining water evaporates, about 4 minutes. Mix in lemon juice and remaining 1 tablespoon oil; season to taste with salt and pepper. Transfer to bowl and serve.

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