Sautéed Swiss Chard With Olives
Published November 3, 2001
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
4 garlic cloves, peeled
¾ teaspoon salt
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
2 ½ to 3 pounds Swiss chard
½ cup chopped pitted mixed olives (Minot also added shiitake and bella mushrooms)
Nutritional analysis per serving (6 servings)
10 grams carbs; 137 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 4 grams fiber; 553 milligrams sodium; 4 grams protein; 2 grams sugar
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?
I have been making chard forever, but never thought to add mushrooms or olives. Great concept, easy to make.
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?