Sautéed Swiss Chard With Olives

By William Norwich

Total Time
15 minutes
Rating
4(20)
Notes
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Featured in: Vegan Family Values

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Ingredients

Yield:6 servings
  • 4garlic cloves, peeled
  • ¾teaspoon salt
  • 3tablespoons fresh lemon juice
  • 4tablespoons extra-virgin olive oil
  • 2½ to 3pounds Swiss chard
  • ½cup chopped pitted mixed olives (Minot also added shiitake and bella mushrooms)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

137 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 553 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mash the garlic with salt to a paste using the side of knife or a mortar and pestle. Place in a bowl and whisk in lemon juice. Drizzle in oil while whisking until dressing is thickened. Set aside.

  2. Step 2

    Cut off the leaves from stems of Swiss chard. Tear the leaves into large pieces. Wash well and drain. Place in a 3-quart saucepan, cover and steam over medium heat until wilted, about 3 minutes, stirring once while steaming. Drain and add to dressing. Toss to coat. Sprinkle with olives and serve.

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4 out of 5
20 user ratings
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Cooking Notes

Jeffrey Wheeler

Wait! I must be missing something! Why is this called sautéed chard?

M Rose

It’s quite good even without the olives. I’ve done chard with lemon and olive oil for a long time, based on a Giuliano Bugialli recipe. The raw garlic makes a nice addition.

Debbie

After steaming I sautéed quickly in the dressing. Very tasty!

Jeffrey Wheeler

Wait! I must be missing something! Why is this called sautéed chard?

Rita

I have been making chard forever, but never thought to add mushrooms or olives. Great concept, easy to make.

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