1 pounds chard stems, chopped into cubes
3 tablespoons extra-virgin olive oil
1 white onion, finely chopped
2 garlic cloves, lightly crushed
2 ounces black or purple olives, pitted and roughly chopped
7 ounces canned chopped Italian plum tomatoes
Vegetable stock, as needed
Salt and freshly ground black pepper
Cook chard stems in boiling salted water for 15 minutes. Drain.
Heat olive oil in large frying pan over medium-high heat. Add onion and garlic and season with salt and pepper. Cook until soft, about 7 minutes. Add olives and boiled stems; stir to combine. Stir in tomatoes and enough stock to make it just a bit soupy; heat through 10-15 minutes. Taste and adjust seasoning as necessary.
"Wild Rosemary & Lemon Cake" by Katie and Giancarlo Caldesi (Hardie Grant Books, 2013)