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Swiss chard extra-virgin olive oil shallots green olives capers garlic Italian parsley red pepper unsalted butter lemon
Viewed: 26 - Published at: 8 months agoIngredients
- 2 bunches swiss chard, I used green swiss chard
- 2 tablespoons extra virgin olive oil
- 1 tablespoon shallots, minced
- 7-12 green olives, chopped (depending on their size)
- 1 tablespoon capers, drained
- 5-6 garlic cloves, chopped
- 3 tablespoons Italian parsley, chopped
- 1/4-1/2 teaspoons dried red pepper flakes
- 2 tablespoons unsalted butter
- Juice from 1 large lemon
Method
- Bring a large pot of salted water to a boil. Chop off the bottom of the stems of the swiss chard. Chop the chard in large thick strips across the width of the chard, and then chop the chard again lengthwise. You should end up with roughly 2" X 2" squares of swiss chard. When the water comes to a boil, pop the swiss chard in and boil on a low boil for about 15 minutes, or until the center stalks are tender. Drain well and set aside.
- Heat the olive oil in a medium pan. Add the shallots and saute for 1 minute. Add the green olives and capers and continue to saute for another minute. Add the garlic, parsley, and dried red pepper flakes and saute another minute. Add the butter and lemon juice. Add the drained swiss chard.
- Stir all components together and saute for 2-3 minutes. Serve warm.
