Swiss Chard with Olives and Lemon

Friday night meal, post 3.

Look how gorgeous this rainbow chard is!!

This next picture was snapped as my husband chopped the leaves.  So pretty!

I wanted to do something a little different than what we have done in the past with Swiss chard (e.g., something other than sautéing it in olive oil and garlic).  So I found a recipe using olives and lemon.  The flavors ended up working really well with the risotto: they were a nice, salty compliment to the creamy dish.

Swiss Chard with Olives and Lemon

(from Bon Appétit)

Ingredients

3 large bunches Swiss chard (about 2 1/4 lbs. total)

5 tbs. extra-virgin olive oil, divided

1/3 c. quartered pitted oil-cured black olives (2-3 ounces)

2 garlic cloves, crushed

1 tbs. fresh lemon juice

Preparation

Cut stem from center of each chard leaf.  Slice stems crosswise into 1/4-inch pieces; place in medium bowl.  Cut leaves crosswise into 1 1/2-inch-wide strips.

Bring large pot of water to boil; salt generously.  Add chard stems; cook until just tender, 3-4 minutes.  Add chard leaves.  Cook until just tender, stirring occasionally, about 2 minutes.  Drain in large collander, pressing out any water.  Note: this can be made 2 hours ahead.  Let stand in colander at room temperature.

Heat 4 tbs. oil in heavy large skillet over medium heat.  Add olives and garlic.  Sauté until fragrant, about 2 minutes.  Add chard and chard stems.  Toss until heated through and any remaining water evaporates, about 4 minutes.  Mix in lemon juice and remaining 1 tbs. oil; season to taste with salt and pepper.  Transfer to bowl and serve.

Here is how the Friday night meal turned out:

The chard was delicious with the risotto, and the parsnips and carrots were like dessert (sweet and buttery).  Thank you, Farm Share, for this delicious meal!