Rainbow chard with tomatoes and green olives from Ottolenghi Flavour / Flavor (page 183) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • basil
  • lemons
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  • EYB Comments

    Can substitute Swiss chard for rainbow chard, and other green olives for nocellara olives.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Za'atar cacio e pepe; Tempura stems, leaves and herbs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Swiss chard for rainbow chard, and other green olives for nocellara olives.

  • rmardel on September 03, 2022

    This was excellent. My chard was tiny, so cooking times off slightly but flavor profile was still delicious and well rounded. The technique and sauce mellows out the distinctive flavor of chard without masking it, making it a versatile dish that family members who love chard less than also enjoyed. I used Castelvetrano olives, as they were what I tend to have in the pantry. Will make again.

  • jenburkholder on July 08, 2022

    Excellent. Cut down the oil a bit, but still went generous (probably 50% and no end drizzle!). Tasted almost like chard in pasta sauce (like an Italian flavor profile), in a good way. Used Castelvetrano olives as they were in the fridge. Will make again.

  • Blondelectual on March 08, 2021

    Delicious recipe with an obscene amount of oil.

  • Jane on December 04, 2020

    This was really good and very easy to make - as well being very colorful.

  • cultus.girl on October 22, 2020

    This was a nice dish and a great way to use the excess of rainbow chard in the garden. The olives and garlic gave the greens some zip and the addition of chickpeas could be added to turn it into a main meal.

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