Making the garlicky chard with pine nuts and olives again
This time I’ll use the lessons learned: halve the olive oil and no salt unless needed at the very end (after adding the olives and cooking away the red wine). The Wife hoovered up her portion and has asked for a repeat. Good stuff.
One drawback: a fair amount of standing and stirring.
UPDATE: Both changes were right on target: 1 Tbsp olive oil is plenty, and with the olives the dish needs NO additional salt.
