A summery side dish with Swiss chard, ripe tomatoes, and green olives, which can be served warm or at room temperature. Especially flavorful with fresh herbs and high-quality olive oil.
Cut the wider Swiss chard stems lengthwise into two or three strips if they are particularly wide. Put a teaspoon of oil into a large sauté pan and heat it over medium-high heat. Add the Swiss chard stems and sauté them, stirring occasionally, for four minutes. Add the Swiss chard leaves and sauté for another three minutes until they have just wilted and are cooked. Transfer everything to a large bowl, cover with a plate, and let it steam in its own heat for three minutes. Remove the plate.
Wipe the sauté pan clean, add 90 ml of oil, and heat it over medium heat. Add garlic, onion, lemon zest, and oregano and gently fry everything, stirring frequently, for twelve minutes until the onion is soft and golden yellow. Add the tomatoes, half a teaspoon of salt, and plenty of pepper and cook everything for about two minutes (a little longer if the tomatoes are less ripe) until the tomatoes just soften. Stir in the cooked Swiss chard and olives, remove the pan from the heat, and let everything sit for five minutes to allow the flavors to meld.
Remove the oregano stems and lemon zest. Place the Swiss chard and tomatoes on a serving platter with a rim. Drizzle everything with lemon juice and the remaining oil, sprinkle with torn basil leaves and some pepper, and serve the dish.
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