Swiss Chard with Olives and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A handful of olives are delicious with the bitter greens. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Per serving: 110.8 kcal calories, 79.2 % calories from fat, 9.7 g fat, 1.4 g saturated fat, 0 mg cholesterol, 5.2 g carbohydrates, 2.5 g dietary fiber, 1.3 g total sugars, 2.7 g net carbohydrates, 2.2 g protein Nutritional analysis provided by Bon Appétit
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