Fried Swiss chard with olives and capers
4 servings
30 minutes
Fried chard with olives and capers is an exquisite dish of European cuisine that combines the freshness of greens with the rich flavors of Mediterranean ingredients. Chard, known for its mild bitterness and juiciness, pairs wonderfully with the salty notes of capers and olives. Light frying in olive oil enhances its aroma, making the leaves tender and the stems slightly crispy. This dish can be served as a standalone side or as an accompaniment to fish and meat. Its simplicity in preparation makes it perfect for a quick dinner while preserving the refined taste and benefits of fresh ingredients.
1
In a bowl, mix sliced olives, rosemary, chopped green onions, capers, and 1 tablespoon of olive oil.
- Pitted olives: 30 g
- Freshly chopped rosemary: 0.5 teaspoon
- Green onion with bulb: 1 piece
- Capers: 0.5 teaspoon
- Olive oil: to taste
2
Cut the stems from the chard leaves with a sharp knife. Chop the stems separately into small pieces, and also chop the leaves separately.
3
In a deep skillet, heat 1 tablespoon of olive oil over medium heat and sauté the chard stems for about a minute until they start to soften. Then pour in the olive mixture, stir, and cook for another minute.
- Olive oil: to taste
- Chard: 1 bunch
4
Then add the chopped leaves, mix well, cover with a lid, reduce the heat, and cook for 5 minutes until soft.
5
Remove from heat and sprinkle with black pepper.
- Freshly ground black pepper: to taste