Rainbow chard with olives and capers

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Another session down the famers market, where i bought this wonderful organic rainbow chard – so much prettier than plain free. And its SO good for you! Stuffed with vitamins A,K C and E, it also contains magnesium, manganese, iron and potassium – plus it’s low in calories! I made it with some delicious simply fried plaice (out of the sea the night before) with lemon and capers. (see below).

Serves 3-4

8-10 green olives, roughly chopped or sliced
1/2 teaspoon minced fresh rosemary or thyme
2 banana shallots, chopped
1 tsp capers
Olive oil
1 large bunch of Swiss rainbow ( if possible) chard, rinsed and patted dry
Freshly ground black pepper to taste

Method

1 Mix together the olives, rosemary of thyme, shallots, and capers with a tablespoon of olive oil and let to one side

2 Remove the stems from the chard and 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.

3 Heat a large, stick-free sauté pan  or wok on medium high heat. Add  more olive oil to cover the bottom of the pan/wok thinly. When the oil is hot, add the chard stems. Cook for a couple of minutes, stirring often, until they begin to soften.

Then stir in the olive mixture. Cook for a minute more, then add the chopped chard leaves .Use two large spoons to toss the chard leaves in with the rest of the mixture, so that the chard gets coated with olive oil.

4 Cover the pan and reduce the heat to low. Let cook a few minutes, lift the cover every once in a while to turn the leaves over in the pan. Once the chard has all wilted, remove from heat. Add salt and black pepper to taste.

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