Ingredients:

  • 1 lb Swiss chard, stems and leaves separated
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 cup pitted Castelvetrano or Kalamata olives, halved
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Separate the stalks from the leaves. Dice the stalks into 1/4-inch pieces and roughly chop the leaves into 2-inch ribbons.
  2. Heat the olive oil in a large sauté pan or cast-iron skillet over medium-high heat. Add the diced chard stems and sauté for 4–6 minutes until the edges become translucent and slightly golden.
  3. Toss in the sliced garlic and red pepper flakes. Sauté for 60 seconds until the garlic is fragrant but not browned.
  4. Immediately add the chard leaves in batches, tossing constantly with tongs. Cook for 2–3 minutes until the leaves are vibrant green and just wilted.
  5. Fold in the olives and pour over the fresh lemon juice. Toss for one final minute to allow the olives to warm through and the lemon to emulsify with the oil. Season with salt and pepper.