Garlicky chard with olives and pine nuts
This recipe sounds particularly delicious to me.
UPDATE: And it is particularly delicious. Changes for next time:
a. Use 1 Tbsp of olive oil, not 2 Tbsp.
b. The oil-cured olives are quite salty, so add no salt at all until you taste at the very end: you probably won’t need salt.
UPDATE 2: Just made it again, and both the changes are right on target: 1 Tbsp olive oil is plenty, and the dish needs NO additional salt beyond what the olives contribute.
