The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 17, 2008
Thank you to whoever posted this recipe! We get a farm share each year and one of the things we end up with tons of is chard. Other than cooking it with a little butter or oil, it was tough coming up with something to do with it, plus we didn't really enjoy it. This recipe is so yummy and has a great combination of different flavors! The onions, olives and capers are such great additions that the focus is taken off the fact that you're eating chard. LOL! I do recommend tasting it before you add the salt because the olives & capers add a bit on their own. Also get your onions nice and carmelized before adding them - it makes the dish sweeter. Because of this recipe, we now enjoy chard instead of just tolerating it!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 7, 2008
Like a few people mentioned below, I left out the olives and capers, because I did not have them on hand. I made sure to add enough kosher salt to season the dish though. Even without the olives and capers this was a DELICIOUS way to serve swiss chard. The tiny bit of brown sugar goes a long way, and is the perfect amount to season the onions and chard. I went the extra mile and added sausage bits and halved cherry tomatoes to the dish, then served it over bow-tie pasta. YUM!
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Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA
Living In: Rockville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 10, 2008
As others suggested I let the onions cook and caramelize really well before adding chard. I omitted olives since I don't like them. Entire familly including one of my kids really enjoyed this (the other refused to try it). Even DH who generally does not like chard ate it, will definitely make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 1, 2008
This dish has all the right components but it's reeeeeally salty. Next time I would use either capers or olives, but not both, and cut the sea salt altogether, or just use one shake of the shaker.
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jmi

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 10, 2008
This is a very good combination of flavors. I made it with senposai, which is similar to chard but has a bright yellow rib. The amount of sweetness was just right, balancing the tang of the lemon (I used half) and the saltiness of the olives and capers. My only complaint is I didn't have enough greens!
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 7, 2008
This dish has wonderful flavors and is a great twist on traditional chard preparation.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: May 3, 2008
Delicious! I didn't have any olives, so unfortunately I had to do without. Still wonderful.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Davis, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 29, 2008
Judging from the other reviews...I am in the minority here as far as rating this recipe goes....I think that it took a good amount of time to get the onions just right...should have eaten them that way...instead of wasting all the other ingredients! Sorry, it tasted way too earthy for our likes!
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Cooking Level: Expert

Living In: Burlington, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
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Reviewed: Apr. 23, 2008
A friend found this recipe for me after I tried swiss chard for the first time. She has a great recipe eye, because my husband declared this the best chard I have ever made! I served it with grilled, thick cut, brined pork chop and mushroom couscous. Fabulous!!
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 5, 2008
I have never been a fan of what I call "healthy vegetables". But, I have to admit that this was good tasting. My husband just loved the taste of the dish. No capers, kept everything else but added no salt. The Kalamata Olives were salty enough and they flavored the dish just right. We found fresh Kalamatas in an open deli case next to the meat dept. in our natural foods store. Be sure to let the onion carmelize, it helps with the taste of the dish. Easy to prepare, good tasting, even to me! Overall, a great recipe. Thanks
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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 10, 2008
This is now my favorite side dish ever! Since the greens have such a strong flavor, the smokiness of the olives and the acidity of the lemon were perfect! My husband and I ate it all in one sitting - but hey, it's greenery, you just can't feel bad about it! Thanks!!
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Cooking Level: Intermediate

Home Town: Winneconne, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 9, 2008
i added some minced garlic, and i only had capers, and definitely didn't need added salt. i never cooked with chard, but had it delivered with a weekly organic produce delivery, and this was really surprisingly yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 5, 2008
Delicious recipe! I omitted the olives, but do look forward to making the complete dish very soon. (Tonight, the chard served as a bed for Sesame Tilapia from this site, a superb combination which my family adored -- olives might've been overkill.) Thanks sooooooooo much, Syd!!!
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Cooking Level: Intermediate

Home Town: Barcelona, Cataluna, Spain
Living In: Anacortes, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 4, 2008
This made a very tasty side dish - served warm and pared with a marinated grilled chicken breast and whole kernel corn, it scored high marks with the family. I varied from the recipe in that I excluded the capers (not a huge fan and didn't have any available), and used shallots instead of yellow onion. I also zested a lemon - adding the zest in the last couple of minutes, along with a tablespoon of vermouth. This was a very good dish, and will prepare it again.
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Cooking Level: Expert

Living In: San Ramon, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 7, 2008
Excellent recipe for eating seasonly! YUM
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 3, 2008
YUM! This is fantastic and so quick! I used the leftovers in an omlette the next morning - also very tasty.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 31, 2007
Never tried red chard before but hate to say I was disappointed with it or maybe it was the combinations of flavor in this dish. Thanks anyway for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 5, 2007
This is wonderful and so good for you too! I served it with coucous and it will definately be a "do again".
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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 23, 2007
we love swiss chard but this was kind of strange too many falvor going on. sorry I just hate not giving recipes 5 stars
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Cooking Level: Expert

Living In: Reardan, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 10, 2007
My boyfriend was a chef and he said this recipe was "excellent." I didn't have the olives but it was still really really great. I'm definitely making this one again!
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