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Swiss Chard with Garlic, Shallots, and Olives

Brown Butter Halibut

The perfect foil for the buttery fish is a semi-bitter leafy side. I always have a bunch or two of Swiss hard in my fridge. It is versatile, healthy and very quick cooking. Cook chard for just a few minutes in a pan with good evoo and it is done!

Serve with Pan Basted Halibut with Smoky Brown Butter.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • Extra virgin olive oil 
  • 2 bunches Swiss chard 
  • 3 garlic cloves, minced 
  • 2 shallots, minced 
  • Pinch of crushed red pepper 
  • ½ cup chopped, pitted Kalamata olives 
  • ¼ cup dry white wine 
  • Kosher salt 
  • Freshly carcked black pepper 


1. Strip the chard leaves off the stems and rough chop. Slice stems into ½-inch pieces (I sliced mine on a bias because it looks cooler that way!) 

2. Lightly coat the pan you used for cooking fish with evoo, and place over medium-high heat. 

3. Add garlic and shallots to the pan and stir for 1 minute. Add crushed red pepper, chard leaves stems, olives, and wine. Stir together until chard has wilted. Season with salt and pepper and serve.