Swiss Chard with Olives


Two skeptical little boys of Swiss chard + one of their favorite foods (olives) = way to get your kids to try a new ingredient…. I love the way the brininess of olives really help these healthy greens. I think any olive or caper will make this a great side dish.
3 large bunches Swiss Chard (about 2 1/4 pounds total), chopped
3 tablespoons extra-virgin olive oil, divided
1/3 cup quartered black olives (I used extra since the boys love them.)
2 garlic cloves, crushed
1 tablespoon fresh lemon juice
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.
(You can do this part ahead if needed. Let it stand at room temperature for up to 2 hours.)
Heat 2 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. Serve Warm.


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