Reviewed: Apr. 3, 2012

Very different and interesting! My daughter was the first one to volunteer to try it and she really liked it! We even left out the capers and olives and it tasted pretty good. Looking forward to trying different types of this recipe. We now have a new veggie in our family menu and we will be growing it in the garden this year!

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Mama & Daughter

Cooking Level: Expert

Reviewed: Mar. 19, 2012

Amazingly delicious....this is now my favorite side dish.

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AMc

Reviewed: Mar. 3, 2012

Delicious and I didn't have any kalamata olives but it didn't effect the flavor one bit!!

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Melanie

Reviewed: Feb. 22, 2012

Very simple. I too cut out the olive and the capers. I used a generous teaspoon of sugar for a medium-sized onion and rainbow chard. I also added lemon at the end for a sweet and sour taste. The onions will take a long time to caramelize as other reviewers mentioned - you can skip the complete caramelization process and the end result is still tasty, with the sugar blending in nicely. The fragrance of the onion complements the chard well.

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vixenvillain

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Feb. 19, 2012

This was the first time I tried cooking red chard, and I really enjoyed this. I had a friend over for dinner and she kept raving about it. The only thing I did was use a sweet wine (Muscato) instead of dry by accident! It still turned out delicious.

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Janice

Reviewed: Jan. 3, 2012

I tried this last night and thought it was horrible. I really do love wilted greens and cook them in many ways, but wanted to find a new way to cook them and thought this sounding interesting. Unfortunately, it was just weird. I used a rather large bunch of chard, and I found that this was way too sweet. I didn't have any olives, but otherwise followed the recipe exactly as written. Maybe the saltiness of the olives would have helped a bit, but I'm not sure. I won't make this again.

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ROBSGAL1

Reviewed: Dec. 28, 2011

I made this as a side for Christmas dinner (with a beer can chicken, pork loin pot roast, mashed taters, spinach lasagna, tri tip, broccoli and a green salad). Everyone that tasted it really liked it. My father in law asked for the recipe. I doubled the recipe except held back the extra capers. Carmelizing the onions on high heat is the trick. I also sliced the olives as opposed to keeping them whole. Great way to get your leafy greens and introduce folks to a new veggie they may not have tried before! thanks!

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bakin mamabear

Cooking Level: Beginning

Living In: San Jose, California, USA

Reviewed: Sep. 27, 2011

I thought it was so/so only because I hate wilted greens. my boyfriend loved it though!

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Juli9183

Reviewed: Sep. 24, 2011

Easy quick and delicious.

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Janet Aldehasy

Cooking Level: Intermediate

Reviewed: Sep. 19, 2011

it was ok. needed more than 1 bunch of chard to balance out the olives and capers - or perhaps my stores bunches are smaller than others. As it was, the olives and capers (both things I love) were completely overpowering.

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