Swiss Chard w/Olives

Jim, a 2016 volunteer and now the Dug In Farms "tractor guy", is growing a beautiful crop of Swiss Chard. We'll be harvesting it this week so you won't want to miss out on the freshest, tastiest chard ever. Sauteed chard is very simple and decilious but this recipe takes it up a notch. Enjoy! (Recipe & Photo courtesy of Simplyrecipes.com)

What you need:

• 1 ounce pitted green olives (about 10 medium sized), roughly chopped or sliced

• 1/2 teaspoon minced fresh rosemary

• 1 green onion or shallot, chopped

• 1/2 teaspoon capers

• Olive oil

• 1 large bunch of Swiss chard, rinsed and patted dry

• Freshly ground black pepper to taste

Instructions:

• Mix together the olives, rosemary, green onion, capers and a tablespoon of olive oil. Let sit while you prep the chard.

• Cut the main stem out of each leaf of chard, then into 1/2" pieces and setting aside.

• Cut the leaves separately into 1-inch thick crosswise ribbons. Keep the leaves and the stems separate as you will be cooking them separately.

• Heat a large, sauté pan on medium high heat. Coat the bottom of the pan with about a tablespoon of olive oil, just enough to coat. When the oil is hot, add the chard stems. Cook for a couple of minutes, stirring often, until they begin to soften.

• Then stir in the olive mixture. Cook for a minute more, then add the chopped chard leaves to the pan. Toss the chard leaves with the rest of the mixture, so that the chard gets coated with olive oil.

• Cover the pan and reduce the heat to low. Let cook a few minutes, lifting the cover and stirring the mixture every minute or so. Once the chard has all wilted, remove from heat. Sprinkle with black pepper to taste

#SwissChard #Rosemary #SpringOnions