Swiss Chard with Olives

Ingredients

• 1 ounce olives green pitted sliced roughly chopped ( 10 medium)
• 0.5 teaspoon rosemary fresh minced
• 1  green onion chopped
• 0.5 teaspoon capers 
• 2 servings olive oil extra virgin 
• 1 large bunch swiss chard dry rinsed
• 2 servings pepper black freshly ground to taste

Equipment

• frying pan
• knife
• tongs

Directions

1. Make olive, rosemary, green onion, caper mixture:
2. Mix together the olives, rosemary, green onion, and capers with a tablespoon of olive oil and let sit while you prep the chard.
3. Prep chard leaves and stems: Use a knife to cut along the edges of the main stem of each leaf of chard, remove the stems.
4. Cut the stems into 1/2-inch slices and set aside.
5. Cut the leaves separately into 1-inch thick crosswise ribbons. Keep the leaves and the stems separate as you will be cooking them separately.
6. Heat a large, stick-free sauté pan on medium high heat. Coat the bottom of the pan with about a tablespoon of olive oil, just enough to coat. When the oil is hot, add the chard stems. Cook for a couple of minutes, stirring often, until they begin to soften.
7. Add olive mixture, then chard leaves: Stir in the olive mixture. Cook for a minute more, then add the chopped chard leaves to the pan.
8. Use tongs or two large spoons to toss the chard leaves in with the rest of the mixture, so that the chard gets coated with olive oil.
9. Cover, reduce heat: Cover the pan and reduce the heat to low.
10. 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.
11. Sprinkle with black pepper to taste.