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Swiss Chard with Olives and Lemon
- 3 large bunches Swiss Chard (about 2 1/4 pounds total)
- 5 tablespoons extra-virgin olive oil, divided
- 1/3 cup quartered pitted oil-cured black olives (2 to 3 ounces)
- 2 garlic cloves, crushed
- 1 tablespoon fresh lemon juice
Directions:View on Epicurious
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