Red Chard With Olives And Lemon

• 2 bunches of red chard
• 2 tablespoons olive oil
• 2 shallots, chopped fine
• 1 Meyer lemon, zested and juiced
• 20 kalamata olives, pitted and roughly chopped
• salt and pepper

1. Cut the leaves off the stems all the way up the "spine" of each chard leaf; you'll have two long leaves and one very long stem from each piece of chard. Chop the stems into 1/2 inch chunks and saute them in the olive oil in a dutch oven, deepish saute pan, or wok.
2. After about 10 minutes, when they are getting soft, stir in the chopped shallots. Slice the chard leaves across in one-inch strips, and add them to the saute. Sprinkle a tiny bit of salt along with pepper, and add 1/4 cup of lemon juice. Stir the whole thing. Turn down the heat to lowish, cover, and cook for about 15 more minutes, stirring occasionally to make sure it is all getting cooked thoroughly.
3. When the chard is no longer tough, and more in the realm of melty, stir in the olives and the lemon zest, and remove from the heat. Serve ASAP!

red chard, olive oil, shallots, lemon, olives, salt

Taken from food52.com/recipes/9446-red-chard-with-olives-and-lemon (may not work)