Swiss chard with olives

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 they become perfectly tender. If you prefer, seed the jalapeno pepper before using.

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

2 garlic cloves, thinly sliced

1 jalapeno pepper, finely chopped

1/3 cup pitted and roughly chopped brinecured olives, such as kalamata (about 16)

1/2 cup water

• Separate the leaves from the stems of the Swiss chard. Roughly chop the leaves, and set aside. Cut the stems into 1-inch pieces.
• In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and jalapeno, and saute until the onion is translucent, about 6 minutes. Add the Swiss chard stems, olives, and the water; cover, and cook 3 minutes.
• Stir in the Swiss chard leaves; cover, and continue cooking until both stems and leaves are tender, about 4 minutes. Serve immediately.

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