Serves 4
Adapted from Conscious Choice

2 pounds rainbow chard, stems cut into one inch lengths and leaves roughly chopped
2 cups water
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon capers
1 tablespoon garlic, chopped
1 tomato, chopped
1/4 cup pitted kalamata olives
Salt and freshly ground black pepper to taste

Combine stems, water, lemon juice, and one tablespoon of the oil in a large skillet. Simmer, covered, until half cooked, about seven minutes. Add capers and half the garlic. Cover and simmer until stems are very tender, five to ten minutes, depending on the age of the chard.

Transfer the stems to a serving dish and toss with one tablespoon of oil. Arrange them in the center of the dish.

Add leaves to skillet, with the remaining tablespoon of oil, the remaining garlic, tomato, and olives. Simmer, covered, until the leaves wilt, about two minutes. Uncover and simmer, stirring often, until tender, about seven minutes. Raise the heat to evaporate most of the liquid. Season with salt and pepper. Arrange the leaves around the stems.