This dish is good hot or at room temperature. I serve it as a side when the kids want mac and cheese for dinner. They do not eat it, but it makes me feel grown-up. It is very tasty.

Syd
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.

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  • When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

Nutrition Facts

118 calories; 1.7 g protein; 8.9 g carbohydrates; 0 mg cholesterol; 608 mg sodium. Full Nutrition

Reviews (138)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2007
This ended up way better than I thought. I had never cooked or eaten swiss chard before but I love carmelized onions. I'm also not a big olive fan (though I like olive oil go figure) and couldn't find any capers. So I cut out the olive cut out the capers. The salt I just eyeballed and more or less only used slightly more than I'd use for any vegetable sweat. I couldn't believe the flavor and the aroma I could have eaten a whole pan of it. My wife loved it too. This one will become a regular. One thing I'd advise is to make sure you don't rush the onions. It can take a long time (longer than is indicated on this recipe) to properly carmelize them on low heat and if you put them on high heat they'll just burn. So don't be suprised if it takes 30 minutes. Read More
(73)

Most helpful critical review

Rating: 1 stars
01/03/2012
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. Read More
(5)
171 Ratings
  • 5 star values: 98
  • 4 star values: 53
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
02/19/2007
This ended up way better than I thought. I had never cooked or eaten swiss chard before but I love carmelized onions. I'm also not a big olive fan (though I like olive oil go figure) and couldn't find any capers. So I cut out the olive cut out the capers. The salt I just eyeballed and more or less only used slightly more than I'd use for any vegetable sweat. I couldn't believe the flavor and the aroma I could have eaten a whole pan of it. My wife loved it too. This one will become a regular. One thing I'd advise is to make sure you don't rush the onions. It can take a long time (longer than is indicated on this recipe) to properly carmelize them on low heat and if you put them on high heat they'll just burn. So don't be suprised if it takes 30 minutes. Read More
(73)
Rating: 5 stars
11/15/2006
This was delicious. I cut out the olives (don't like 'em) and the capers (didn't have any) added garlic ('cause I love it) and it was still wonderful. Making it again tonight! Read More
(49)
Rating: 5 stars
04/05/2008
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 Read More
(24)
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Rating: 5 stars
03/10/2008
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!! Read More
(15)
Rating: 5 stars
03/29/2007
excellent recipe and reviews. DOn't forget to rinse the capers and olives to get rid of the briny taste. i served this with seared diver scallops a rice pilaf and some french bread. Magnifique! Read More
(14)
Rating: 5 stars
01/03/2008
YUM! This is fantastic and so quick! I used the leftovers in an omlette the next morning - also very tasty. Read More
(14)
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Rating: 5 stars
02/20/2007
Used 1/2 the lemon and was better. Also used 1/2 lime which gave it a sweeter taste. Yum! Also instead of sugar used a tablespoon of fresh juice from grapes and another day used unsweetened applesauce to caramalize onions. Worked great! Also tried recipe with collard and kale. Was great too! Read More
(14)
Rating: 5 stars
03/01/2010
I've got to say I have a REALLY hard time eating leafy green things. I hate green salads; mainly eat greens either cooked or juiced. So when I give this recipe five stars it's more like ten stars when adjusted for my extreme-anti disposition. I made it with these ingredients exactly. The only change I made was to slow-caramelize the onion (took 30-40 minutes). I'm not a huge olive caper or salt lover but man the sweet-bitter-salt-acid combo is PERFECT. This would be pretty average if you took out one of those elements I do believe. I ate some by itself and some spiced up w/ pepper flakes on a little chipotle tortilla with pepper jack. Both ways were marvelous. Read More
(9)
Rating: 5 stars
04/23/2008
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!! Read More
(9)
Rating: 1 stars
01/03/2012
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. Read More
(5)