Sautéed Swiss Chard With Olives
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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)
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
- 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.
- 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.
Private Notes
Comments
Wait! I must be missing something! Why is this called sautéed chard?
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.
After steaming I sautéed quickly in the dressing. Very tasty!
Wait! I must be missing something! Why is this called sautéed chard?
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