Swiss Chard with Olives

Name: Swiss Chard with Olives
Yield: serves 4
Ingredients: 2 small bunches (about 1 1/4 pounds) Swiss chard, trimmed and washed; 1 teaspoon olive oil; 1 small yellow onion, sliced 1/4 inch thick; 2 garlic cloves, thinly sliced; 1 jalapeño pepper, finely chopped; 1/3 cup pitted and roughly chopped brine-cured olives, such as kalamata (about 16); 1/2 cup water

January 26, 2012

Don’t worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure they become perfectly tender. If you prefer, seed the jalapeño pepper before using.

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