Go Back
+ servings

Swiss Chard with Feta, Olives, and Pine Nuts

5 from 1 vote
Course Side Dish
Servings 4 servings

Equipment

Ingredients
  

  • 2 bunches of green Swiss chard cleaned and trimmed, leaves and stems separated and cut into 1” strips
  • 1 tablespoon of olive oil
  • 2 tablespoons vegetable or chicken stock
  • Kosher Salt
  • ¼ cup crumbled feta cheese
  • 10 Kalamata olives halved lengthwise
  • 2 tablespoons pine nuts toasted
  • Freshly ground black pepper

Instructions
 

  • Bring a large pot of heavily salted water to a boil. Place the stems in first and cook for one minute, then add in the leaves, submerging completely, and cook for an additional minute.
  • Strain and place directly into a large bowl of ice water (doing so will help the chard keep its bright green color). Keep in the ice water for at least one minute, so that the chard can cool completely, then strain and gently squeeze out any excess water.
  • Heat the olive oil and stock in the same large pot used to blanch the Swiss chard over medium-high heat. Once the stock is simmering, add in the chard just to reheat, about 2 minutes. Taste and season with Kosher salt, if needed.
  • Platter the chard and sprinkle with the feta, olives, and toasted pine nuts. Grind some fresh black pepper on top and serve warm.

Notes

Chard Storage: After it's blanched, you can keep the chard stored in the refrigerator for up to 2 days, or freeze and store airtight for up to a year. The finished dish can be kept in the refrigerator for up to 3 days and eaten cold or at room temperature. If reheated, there is a possibility that the chard will turn a murky green, but will still taste good.
Tried this recipe?Let us know how it was!