Lindsay Nixon’s publicity team has kindly allowed me to share a recipe from Happy Herbivore Abroad with you, so here it is, and it’s delicious. This is a great recipe to get your greens in.
You know what I love about Mediterranean cuisines? Olives. Olives are one of the few foods I feast on when I travel, and every time I eat them fresh in the Mediterranean, I fall a little more in love. This dish celebrates the olive! While any olive will do here, kalamata olives are best.
8 garlic cloves, minced
pinch red pepper flakes
2 tsp capers
1⁄3 c olives, sliced thin
2-3 c chard, chopped
1 tsp lemon zest
Line skillet with a thin layer of vegetable broth and sauté garlic and red pepper flakes over high heat for a minute or two, until the garlic is golden in color, fragrant, and most of the broth has cooked off. Add enough broth to line the skillet again, then add capers and olives. Sauté for a few seconds, then add greens. Stir to combine and continue to cook, using tongs or a spatula to stir the greens around, incorporating it with other ingredients and to help cook it down. Once greens are dark in color and softer, about two to three minutes, turn off heat. Add lemon zest and stir to combine before serving.
Chef’s Note: Feel free to scale back the garlic, particularly if you have bigger cloves. I love the strong taste of garlic in this dish, but if you’re not a garlic lover, 8 cloves might be overpowering.
Per Serving (with 3 cups chard): Calories 57, Total Fat 2.6g, Carbohydrates 8.3g, Fiber 2g, Sugar 0.3g, Protein 2g