Braised Chard with Black Olives
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Georgeanne Brennan
total prep 94 calories/serving
Chard cooked this way compliments just about any main dish you might be serving, from chicken or pork to pasta or a rice dish. You can also add a little pancetta or bacon to the chard, depending upon what else you might be serving. Kalamata or California ripe black olives might be used as well as the Mediterranean oil-cured olives called for.
- Neatly trim the rib ends of the chard. Fold the leaves in half or thirds and pack them into a pot large enough to hold them. They will reduce considerably on cooking.
- Fill the pot 1/3 full of water and cover. Place the pot over medium high heat and bring to a boil. Reduce the heat to low and simmer until the ribs are easily pierced with the tines of a fork, 15 to 20 minutes.
- Drain, rinse under cold water and squeeze dry. Coarsely chop and return to the still-hot pan in which the chard was cooked. Place the pot over medium heat and add the olive oil, the remaining salt, the garlic, and olives. Stir several times, until the oil is sizzling, 4 to 5 minutes.
- Remove from the heat, cover, and let stand until ready to serve. If you didn’t use the pancetta, taste for salt, adding more if needed. Serve hot or at room temperature.