Swiss Chard With Olives And Lemon

• 3 large bunches Swiss Chard (about 2 1/4 pounds total)
• 5 tablespoons extra-virgin olive oil, divided
• 1/3 cup quartered pitted oil-cured black olives (2 to 3 ounces)
• 2 garlic cloves, crushed
• 1 tablespoon fresh lemon juice

1. Cut stem from center of each chard leaf. Slice stems crosswise into 1/4-inch pieces; place in medium bowl. Cut leaves crosswise into 1 1/2-inch-wide strips.
2. Bring large pot of water to boil; salt generously. Add chard stems; cook until just tender, 3 to 4 minutes. Add chard leaves. Cook until just tender, stirring occasionally, about 2 minutes. Drain in large colander, pressing out any water. DO AHEAD:
3. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add olives and garlic. Saute until fragrant, about 2 minutes. Add chard and chard stems. Toss until heated through and any remaining water evaporates, about 4 minutes. Mix in lemon juice and remaining 1 tablespoon oil; season to taste with salt and pepper. Transfer to bowl and serve.

swiss chard, extravirgin olive oil, black olives, garlic, lemon juice

Taken from www.epicurious.com/recipes/food/views/swiss-chard-with-olives-and-lemon-357492 (may not work)