Rainbow Chard With Tomatoes and Green Olives

Ingredients

• 400g rainbow chard
• 150ml olive oil
• 5 garlic cloves
• 1 small onion 
• 1 lemon
• 2-3 oregano sprigs
• 2-3 ripe plum tomatoes
• 120g Nocellara olives
• 5g basil leaves
• Salt and black pepper

Instructions

• Cut any wider stalks in half lengthways (or into three if they are particularly wide). Place a large saute pan on a medium- high heat with 1 teaspoon of oil. Add the chard stalks and saute for 4 minutes, then add the leaves and saute for another 3 minutes, until the leaves are just cooked. Transfer to a large bowl, cover with the plate and leave to soften in the residual heat for another 3 minutes, then remove the plate.
• Wipe the pan clean and return to a medium heat with 90ml of the oil.Add the garlic, onion,lemon strips and oregano and gently fry for 12 minutes, stirring often, until the onion is soft and golden. Add the tomatoes, ½ teaspoon of salt and a good grind of pepper and continue to cook until the tomatoes are just beginning to soften ( about 2 minutes if they are ripe, or a couple of minutes longer if they are not).Stir in the cooked chard and the olives, then remove from the heat and leave to sit for 5 minutes, for the flavours to come together.
• Discard the oregano sprigs and lemon strips and transfer to a lipped platter. Drizzle over the lemon juice and the remaining 2 tablespoons of oil.Finish with the basil leaves and a good grind of pepper, and serve.