Swiss Chard with Olives

Sauteed Swiss chard with onion, garlic, jalapeno, and olives would be a fitting accompaniment to fish, chicken, or pork. The winelike hues of Kalamatas, which are cured in red-wine vinegar, stand out in this verdant dish. Don't worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure that they become perfectly tender. If you prefer, seed the jalapeno pepper before using.
Martha Stewart Living, June 2002
  • Yield Serves 4
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  • 2 small bunches (about 1 1/4 pounds) Swiss chard, trimmed and washed
  • 1 teaspoon olive oil
  • 1 small yellow onion, sliced 1/4 inch thick
  • 1 jalapeno pepper, finely chopped
  • 1/3 cup pitted and roughly chopped brine-cured olives, such as Kalamata (about 16)
  • 1/2 cup water


  1. Separate leaves from the stems of the Swiss chard. Roughly chop leaves, and set aside. Cut stems into 1-inch pieces.

  2. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and jalapeno, and saute until onion is translucent, about 6 minutes. Add Swiss chard stems, olives, and the water; cover, and cook 3 minutes. Stir in Swiss chard leaves; cover, and continue cooking until stems and leaves are tender, about 4 minutes. Serve immediately.

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