Wow, what a combo!
We’re used to cooking up our greens with bacon, the bacon countering the bitterness of the greens.
The olive mixture would work well with other greens as well, such as rabe or dandelion greens.
Elise Bauer
Cut the stems into 1/2-inch slices and set 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.
Elise Bauer
Heat a large, stick-free saute 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.
Stir in the olive mixture.
Cook for a minute more, then add the chopped chard leaves to the pan.
Cover the pan and reduce the heat to low.
Once the chard has all wilted, remove from heat.
Sprinkle with black pepper to taste.
