• 17 oz chard
• 1 clove of garlic
• salt, to taste
• pepper, to taste
• extra virgin olive oil, as needed
• 3 sun-dried tomatoes
• 7 oz San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes
• 1 oz black olives
Boil the chard in plenty of boiling salted water for a few minutes and drain well.
Heat a skillet and sauté the garlic in extra virgin olive oil. Remove the garlic when it is golden.
Add the sun-dried tomatoes, San Marzano DOP tomatoes diced and the black olives, stir and then add the chard. Cook for about 15 minutes until the tomatoes are done.
Season with salt and pepper.
Use a round form to make individual portions.