Sauteed Swiss Chard With Olives

• 4 garlic cloves, peeled
• 3/4 teaspoon salt
• 3 tablespoons fresh lemon juice
• 4 tablespoons extra-virgin olive oil
• 2 1/2 to 3 pounds Swiss chard
• 1/2 cup chopped pitted mixed olives (Minot also added shiitake and bella mushrooms)

1. Mash the garlic with salt to a paste using the side of knife or a mortar and pestle.
2. Place in a bowl and whisk in lemon juice.
3. Drizzle in oil while whisking until dressing is thickened.
4. Set aside.
5. Cut off the leaves from stems of Swiss chard.
6. Tear the leaves into large pieces.
7. Wash well and drain.
8. Place in a 3-quart saucepan, cover and steam over medium heat until wilted, about 3 minutes, stirring once while steaming.
9. Drain and add to dressing.
10. Toss to coat.
11. Sprinkle with olives and serve.

garlic, salt, lemon juice, extravirgin olive oil, swiss chard, mixed olives

Taken from cooking.nytimes.com/recipes/9015 (may not work)