Ingredients
400g rainbow chard, bases trimmed, leaves and stalks separated and each cut into 6cm-long pieces
125ml olive oil
5 garlic cloves, peeled and finely sliced
1 small onion, peeled and finely chopped (110g net weight)
1 lemon – skin pared off in 2 strips, then juiced, to get 1 tbsp
2-3 sprigs fresh oregano
300g ripe plum tomatoes (ie, about 2-3), cut into 1cm dice
Salt and pepper
120g nocellara (or other green) olives, pitted and halved (or quartered if large)
1 tbsp (5g) basil leaves, roughly torn