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

  • basil
  • garlic
  • lemons
  • onions
  • tomatoes
  • rainbow chard
  • nocellara olives
  • fresh oregano

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

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.

  • 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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