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1 Mix Together The Olives, Rosemary, Green Onion, And Capers With A Tablespoon Of Olive Oil And Let Sit While You Prep The Chard. 2 Use A Knife To Cut Along The Edges Of The Main Stem Of Each Leaf Of Chard, Remove The Stems. Cut The Stems Into 1/2-Inch Slices And Set Aside. Cut The Leaves Separately Into 1-Inch Thick Crosswise Ribbons. Keep The Leaves And The Stems Separate As You Will Be Cooking Them Separately. 3 Heat A Large, Stick-Free Saut
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