Swiss Chard with Olives

• 2 small bunches Swiss chard (1 1/4 pounds), trimmed, washed, and drained
• 1 teaspoon extra-virgin olive oil
• 1 small yellow onion, sliced 1/4 inch thick
• 2 garlic cloves, thinly sliced
• 1 jalapeno chile, finely chopped (ribs and seeds removed for less heat, if desired)
• 1/3 cup coarsely chopped pitted brine-cured olives, such as Kalamata (about 16)
• 1/2 cup water

1. Separate chard leaves and stems.
2. Coarsely chop leaves; cut stems into 1-inch pieces.
3. In a large skillet or a Dutch oven, heat the oil over medium.
4. Add onion, garlic, and jalapeno; cook, stirring occasionally, until onion is translucent, about 6 minutes.
5. Add chard stems, olives, and the water; cover and cook 3 minutes.
6. Stir in chard leaves; cover and continue cooking until stems and leaves are tender, about 4 minutes more.
7. Serve immediately.
8. (Per Serving)
9. Calories: 89
10. Saturated Fat: .7g
11. Unsaturated Fat: 4.6g
12. Cholesterol: 0mg
13. Carbohydrates: 9g
14. Protein: 3.1g
15. Sodium: 584mg
16. Fiber: 2.8g

swiss chard, extravirgin olive oil, yellow onion, garlic, jalapeno chile, olives, water

Taken from www.epicurious.com/recipes/food/views/swiss-chard-with-olives-394105 (may not work)