Sautéed Swiss Chard with Olives and White Wine

1. Prep Chard

Begin by preparing the Swiss chard. Separate the leaves from the stems. Slice the stems into 1/4-inch thick pieces and roughly chop the leaves. This separation allows for even cooking as the stems take a bit longer to soften. Place the chopped Swiss chard leaves in a large bowl of cold water, ensuring there’s enough room for them to float freely. Gently agitate the leaves for about ten seconds, then carefully lift them from the water to avoid re-depositing any sediment. Repeat rinsing with fresh water until the bowl is sediment-free. Dry the leaves using a salad spinner or by draining them on paper towels for 5-10 minutes.

2. Sweat Aromatics

Heat a large pan over medium heat and add the oil, then the sliced garlic and olives. Cook briefly for about 2 minutes, just until aromatic but not browned. Then add the chili flake and cook for about 30 seconds before adding the stems with a three finger pinch of salt.

3. Deglaze with Wine

Add the wine to the pan and reduce until nearly dry.

4. Cook Chard

Stir in the chopped Swiss chard leaves with another three finger pinch of salt. Cook for about 2 minutes, stirring constantly, allowing the leaves at the bottom to move to the top so that everything wilts evenly. The leaves should retain their vibrant color and not turn brown. Taste the greens for seasoning, adding more salt if needed, then serve.