A few weeks ago I had some leftover olive tapenade from another cooking experiment and decided to toss it in with the sautéing chard. Wow, what a combo! We’re used to cooking up our greens with bacon, the bacon countering the bitterness of the greens. Well, oddly the olives and capers seem to do the same thing here, providing an earthy richness and a perky saltiness to balance the bitter of the green. The olive mixture would work well with other greens as well, such as rabe or dandelion greens. Make extra of the tapenade mixture (the olives, rosemary, capers, onion) and cover it with olive oil, store for several weeks in the refrigerator and then just take a scoop to add to whatever greens you are cooking. Cut the leaves separately into 1-inch thick crosswise ribbons. Keep the leaves and the stems separate as you will be cooking them separately. Use tongs or two large spoons to toss the chard leaves in with the rest of the mixture, so that the chard gets coated with olive oil. Sprinkle with black pepper to taste.
