Best 8 Swiss Chard With Olives Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Swiss chard is a leafy green vegetable that is packed with nutrients. It is a good source of vitamins K, A, and C, as well as magnesium, potassium, and iron. Swiss chard is also a low-calorie food, making it a great choice for people who are watching their weight. Additionally, this leafy green is quite versatile and can be used in soups, stir-fries, salads, and casseroles. Olives are also a healthy and flavorful addition to any dish. They contain healthy fats, antioxidants, and numerous other nutrients. Here are a few delicious and nutritious recipes for cooking swiss chard with olives.

Check out the recipes below so you can choose the best recipe for yourself!

SWISS CHARD WITH GARLIC



Swiss Chard with Garlic image

This is a very simple recipe for Swiss chard. I like to use the whole vegetable but you need to saute the stems and the leaves separately as the stems take longer. This won't make a lot as the chard will wilt, so if you love chard, think about doubling the recipe.

Provided by barbara

Categories     Fruits and Vegetables     Vegetables     Greens     Chard

Time 15m

Yield 2

Number Of Ingredients 6

1 bunch Swiss chard
2 tablespoons olive oil
2 cloves garlic, minced
1 pinch red pepper flakes
salt to taste
1 squeeze fresh lemon juice

Steps:

  • Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
  • Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 5.7 g, Fat 13.8 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 1.9 g, Sodium 242.7 mg, Sugar 1.4 g

SWISS CHARD WITH OLIVES



Swiss Chard with Olives image

Sauteed Swiss chard with onion, garlic, jalapeno, and olives is 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.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 406 g, Cholesterol 139 g, Fat 14 g, Fiber 5 g, Protein 36 g, Sodium 868 g

SAUTéED SWISS CHARD WITH OLIVES



Sautéed Swiss Chard With Olives image

Provided by William Norwich

Categories     easy, quick, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

4 garlic cloves, peeled
3/4 teaspoon salt
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
2 1/2 to 3 pounds Swiss chard
1/2 cup chopped pitted mixed olives (Minot also added shiitake and bella mushrooms)

Steps:

  • Mash the garlic with salt to a paste using the side of knife or a mortar and pestle. Place in a bowl and whisk in lemon juice. Drizzle in oil while whisking until dressing is thickened. Set aside.
  • Cut off the leaves from stems of Swiss chard. Tear the leaves into large pieces. Wash well and drain. Place in a 3-quart saucepan, cover and steam over medium heat until wilted, about 3 minutes, stirring once while steaming. Drain and add to dressing. Toss to coat. Sprinkle with olives and serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 2 grams

SWISS CHARD WITH OLIVES AND LEMON



Swiss Chard with Olives and Lemon image

Provided by Daniel Patterson

Categories     Olive     Side     Sauté     Easter     Vegetarian     Low Cal     High Fiber     Dinner     Lemon     Healthy     Low Cholesterol     Chard     Potluck     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

3 large bunches Swiss Chard (about 2 1/4 pounds total)
5 tablespoons extra-virgin olive oil, divided
1/3 cup quartered pitted oil-cured black olives (2 to 3 ounces)
2 garlic cloves, crushed
1 tablespoon fresh lemon juice

Steps:

  • 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 to 4 minutes. Add chard leaves. Cook until just tender, stirring occasionally, about 2 minutes. Drain in large colander, pressing out any water. DO AHEAD: Can be made 2 hours ahead. Let stand in colander at room temperature.
  • Heat 4 tablespoons 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 tablespoon oil; season to taste with salt and pepper. Transfer to bowl and serve.

SWISS CHARD WITH GARLIC AND OIL



Swiss Chard with Garlic and Oil image

Provided by Food Network

Yield 4 side dish portions

Number Of Ingredients 8

1 large bunch Swiss chard (preferably red variety)
3 quarts water (plus 2 tablespoons red wine vinegar if the chard is of the red variety)
1 tablespoon salt
1/4 cup olive oil
2 tablespoons chopped garlic
1 teaspoon dried red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Clean the Swiss chard of any dry outer leaves and discard the very bottom of the stem. Cut the chard into 1-inch pieces, shredding as much of the largest pieces as possible. Bring the(and vinegar) to a boil and add the salt. Add the chard and cook 3 to 4 minutes at a simmer. When the chard is tender but still retains some of its bite, remove from the heat, drain, and shock in ice water to stop the cooking process. Drain the chard again and dry on paper towels.
  • In a large saute pan, heat the oil until hot, add the chard, and saute over high heat for a minute before adding the garlic and pepper flakes in quick succession. Cook the chard for 1 to 2 minutes more and then season with salt and pepper, then serve.

COD WITH SWISS CHARD, OLIVES, AND LEMON



Cod With Swiss Chard, Olives, and Lemon image

This recipe, adapted from the 1/2013 issue of Bon Appetit, uses sieved and chopped lemon instead of just the usual juice. Simmering the whole fruit softens the texture and removes any bitterness in the pith.

Provided by zeldaz51

Categories     Chard

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 lemon, stem removed
1/4 teaspoon coriander seed
1/4 teaspoon cumin seed
2 tablespoons olive oil, divided
4 four-ounce pieces cod fish fillets, preferably with skin on
kosher salt & freshly ground black pepper
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes (or to taste)
2 large bunch swiss chard, ribs and stems removed, leaves torn (about 1 1/2 pounds total)
2 tablespoons oil-cured black olives, pitted, sliced
2 tablespoons pine nuts, toasted (optional, for garnish)

Steps:

  • Place lemon in a small saucepan; add water just to cover. Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged. Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes. Drain. Cut lemon in half and let it cool.
  • Scoop out the pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard any solids remaining in the sieve. Finely chop the peel and pith and add to pulp. Set aside.
  • Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes. Set aside.
  • Coarsely grind the toasted coriander and cumin seeds in a spice mill or with a mortar and pestle.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season fish with spice mixture, salt, and pepper; place skin side down in skillet. Cook until browned and crisp, 5-6 minutes. Turn and cook until just opaque in the center, 2-4 minutes more. Be more cautious cooking the fish if it is skinless, as you do not want the unprotected flesh itself to be brown and crisp; you could also bake or broil the fish if it is skinless.
  • Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add chard by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook, tossing occasionally, until all chard is tender, 5-7 minutes. Set aside.
  • Mix the sliced olives and the reserved lemon mixture into the cooked chard. Season with salt, pepper, and more crushed red pepper flakes, if desired. Serve fish with the chard.

Nutrition Facts : Calories 341.3, Fat 16.6, SaturatedFat 2.2, Cholesterol 99.3, Sodium 493.2, Carbohydrate 5.4, Fiber 2.2, Sugar 0.5, Protein 42.4

SWISS CHARD WITH OLIVES



Swiss Chard With Olives image

Make and share this Swiss Chard With Olives recipe from Food.com.

Provided by VegSocialWorker

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 bunches swiss chard, trimmed and washed (about 1/4 lb)
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 oil-cured olives, such as Kalamata (about 16)
1/2 cup water

Steps:

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

Nutrition Facts : Calories 56.7, Fat 1.6, SaturatedFat 0.2, Sodium 410.9, Carbohydrate 9.5, Fiber 3.5, Sugar 3, Protein 3.8

SWISS CHARD WITH OLIVES AND RAISINS



Swiss Chard with Olives and Raisins image

Categories     Olive     Side     Quick & Easy     High Fiber     Raisin     Fall     Chard     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

3/4 pound (about 1/2 large bunch) Swiss chard, washed well and drained
1/2 onion, chopped fine
1 tablespoon olive oil
1/4 cup water
2 tablespoons golden raisins, chopped fine
6 Kalamata or other large brine-cured black olives, pitted and chopped fine

Steps:

  • Cut stems and thick center ribs from Swiss chard leaves. Discard center ribs and chop coarse stems and leaves separately.
  • In a 9-inch heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add stems, 2 tablespoons water, raisins, and salt to taste and cook, covered, over moderately low heat until stems are softened, about 5 minutes. Add leaves, olives, and remaining 2 tablespoons water and cook, covered, over moderate heat until leaves are wilted, about 3 minutes. Remove lid and cook, stirring occasionally, until most of liquid is evaporated and leaves are tender.

Tips:

  • Choose the freshest Swiss chard you can find. Look for leaves that are deep green and crisp, with no signs of wilting or yellowing.
  • Wash the Swiss chard thoroughly before cooking. This will remove any dirt or grit that may be clinging to the leaves.
  • Remove the tough stems from the Swiss chard leaves before cooking. You can do this by simply tearing the leaves away from the stems.
  • Cook the Swiss chard until it is tender, but still has a bit of a bite to it. Overcooked Swiss chard will be mushy and unpleasant.
  • Season the Swiss chard with salt, pepper, and other herbs and spices to taste. You can also add other ingredients, such as garlic, onions, tomatoes, or olives, to the dish.
  • Serve the Swiss chard as a side dish or main course. It is also a great addition to salads, soups, and stews.

Conclusion:

Swiss chard is a delicious and versatile vegetable that can be enjoyed in a variety of dishes. It is a good source of vitamins, minerals, and antioxidants, and it is also low in calories and fat. If you are looking for a healthy and flavorful way to add more vegetables to your diet, Swiss chard is a great option.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #side-dishes     #vegetables     #easy     #vegan     #vegetarian     #dietary     #3-steps-or-less

Related Topics