Swiss Chard with Olives

• 2 small bunches (about 1 1/4 pounds) Swiss chard, trimmed and washed
• 1 teaspoon olive oil
• 1 small yellow onion, sliced 1/4 inch thick
• 2 garlic cloves, thinly sliced
• 1 jalapeno pepper, finely chopped
• 1/3 cup pitted and roughly chopped brine-cured olives, such as kalamata (about 16)
• 1/2 cup water

1. Separate the leaves from the stems of the Swiss chard.
2. Roughly chop the leaves, and set aside.
3. Cut the stems into 1-inch pieces.
4. In a large skillet or Dutch oven, heat the olive oil over medium heat.
5. Add the onion, garlic, and jalapeno, and saute until the onion is translucent, about 6 minutes.
6. Add the Swiss chard stems, olives, and the water; cover, and cook 3 minutes.
7. Stir in the Swiss chard leaves; cover, and continue cooking until both stems and leaves are tender, about 4 minutes.
8. Serve immediately.
9. (Per serving)
10. Calories: 101
11. Fat: 5g
12. Cholesterol: 0mg
13. Carbohydrate: 13g
14. Sodium: 568mg
15. Protein: 3g
16. Fiber: 2g

bunches, olive oil, yellow onion, garlic, pepper, brinecured olives, water

Taken from www.epicurious.com/recipes/food/views/swiss-chard-with-olives-392720 (may not work)