2010: Week 1
Swiss Chard with Olives and Lemon
Serves/Makes: 4 2 large bunches Swiss chard
2 ½ Tbsp. extra-virgin olive oil, divided
¼ cup quartered pitted oil-cured black olives
1 garlic clove, crushed
½ Tbsp. fresh lemon juice
Cut stem from center of each chard leaf. Slice stems crosswise into ¼-inch pieces; place in medium bowl. Cut leaves crosswise into 1 ½-inch-wide strips. Bring large pot of water to boil; salt generously. Add chard stems; cook until just tender, stirring occasionally, about 2 minutes. Drain in large colander, pressing out any water. Heat 1 ½ Tbsp. oil in heavy large skillet over medium heat. Add olives and garlic. Saute until fragrant, about 2 minutes. Add chard & chard stems. Toss until heated through and any remaining water evaporates, about 4 minutes. Mix in lemon juice and remaining 1 Tbsp. oil. Season with salt & pepper, if desired. Adapted from Bon appétit, March 2010 |
