Quick Sauteed Swiss Chard with Olives and Tomatoes

One thing I love about this CSA is that you never know what you're going to get, but whatever it might be, the produce will always be delicious, fresh, and vibrant with nutrition. The last time our veggie shares arrived, we had these gorgeous and ginormous bunches of swiss chard, and I quickly jumped to make it magical stuff happen in the kitchen.  

I love swiss chard - here is a picture of it in my garden from this past year (this is regular swiss chard but it also comes in rainbow and red).  The stems are crispy and the leaves are very tender but they hold up to water well when it rains (think red leaf lettuce tender but romaine sturdy - I know, interesting combo).  It's incredibly prolific in the garden and from 6 seedlings, we were eating swiss chard from May into the fall. 

It's bitter, dark, earthy, and super good for you.  Some people say that it's too bitter, but by all means cook the chard with some type of onion, and those sugars will balance out any type of bitterness you might find.  And the liver loves bitter foods, so if you're detoxing or trying to aid in its healing process, definitely include bitter greens like chard in your repertoire.  Your liver will thank you.

I love how simple this is - the bitter greens, sweet tomatoes and onions, and tangy olives...I can eat the whole thing myself (and I often do) and wish for more. 

1 tsp coconut oil

1/2 red or vidalia onion, chopped 

2 cloves of garlic, chopped fine

1 large bunch of swiss chard, any color (stems chopped separate, leaves chopped separate)

1/4 cup sliced olives

1/2 cup small cherry tomatoes

sea salt and pepper, to taste

Heat a heavy-bottomed skillet on medium heat until hot.  Add in the coconut oil and let it melt.  Add in the garlic and the onion and saute until almost translucent.  Add in the stems and cook until soft, about 5 minute or so (lower the heat or add a little water/broth so they don't burn). Add in the olives and the leaves just toss until heated through, a few minutes.  Add in the tomatoes at the last minute and toss well (you want the tomatoes heated through but not hot enough to crack).  Season to taste.