Swiss Chard with Olives

I've been on a chard kick this season, getting one or two bunches a week for the last several months. It cooks down to something more substantial than spinach, and is more tender and therefore cooks faster than kale or collard greens. 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. W

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