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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I think this is from Martha Stewart Living. Ingredients:
2 bunches swiss chard, trimmed and washed (about 1/4 lb) |
1 teaspoon olive oil |
1 small yellow onion, sliced 1/4 inch thick |
2 garlic cloves, thinly sliced |
1 jalapeno pepper, finely chopped |
1/3 cup pitted and roughly chopped oil-cured olives, such as kalamata (about 16) |
1/2 cup water |
Directions:
1. Separate leaves from the stems of the Swiss chard. Roughly chop leaves and set aside. Cut stems into 1-inch pieces.
2. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and jalapeno and saute until the onion is translucent, about 6 minutes. Add Swiss chard stems, olives, and the water; cover and cook 3 minutes. Stir in chard leaves; cover, and continue cooking until stems and leaves are tender, about 4 minutes.
3. Serve immediately.
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