1 bunch of chard, chopped and cooked in seasoned water (for 10 minutes)
2 tablespoons of chopped scallion
1/2 to 2/3 cup of olive oil
1/4 cup of lemon juice
2 tablespoons of chopped parsley
2 tablespoons of pitted black olives, finely chopped
2 tablespoons of finely chopped red bell pepper (fresh or canned)
salt and black pepper to taste
1 bunch of chard, chopped and cooked in seasoned water (for 10 minutes)
2 tablespoons of chopped scallion
1/2 to 2/3 cup of olive oil
1/4 cup of lemon juice
2 tablespoons of chopped parsley
2 tablespoons of pitted black olives, finely chopped
2 tablespoons of finely chopped red bell pepper (fresh or canned)
salt and black pepper to taste
In a medium bowl, arrange the chard leaves, one next to the other, with the stems facing inward, until the container is full
Place a plate on top and add a can of fruit in syrup for weight, if needed
Let it rest for 15 minutes
Flip the bowl, still holding the plate, to remove excess liquid
Put the bowl, with the weight, in the refrigerator for 2 hours
To make the sauce, combine the scallion, olive oil, lemon juice, parsley, olives, bell pepper, salt, and black pepper
Mix well and refrigerate
To serve, remove the weight and plate
Unmold and place the sauce on top
Serves 4 to 6 people.
