- 1 bunch of green or gold chard, leaves and stems separated
- 3 cloves garlic, minced
- 2 spring onions, greens removed, halved lengthwise and sliced
- 2 tablespoons capers, drained
- 150 g green olives, pitted and drained
- 500ml tomato passata
- 100ml white wine vinegar
- 25g sugar
- 40g capers, soaked for 1 hour, rinsed and with excess salt removed if salt-packed
- 20g sultanas, soaked for 1 hour, drained and squeezed of excess liquid
- 20g pinenuts
- Salt and pepper to taste
- Olive oil as needed
- A handful of basil leaves, for garnish
- Chop the leaves into bite sized pieces and wash and drain. Cut the stems into 1/8th inch wide slices across the stem.
- Heat a medium sauté pan over medium-high heat. Film it with oil and when it is hot, add and sauté the onion until translucent.
- Add the garlic, stems, the green olives and the tomato passata and simmer covered on low to medium heat until the stems are getting tender, but still a little crunchy.
- Add the capers, the pine nuts, the sultanas, the vinegar and the sugar. Stir well, taste for and add salt.
- Add the chard leaves on top. Drizzle with a little oil and turn to coat.
- Transfer to serving bowl, cover and leave to rest for 2 hours at room temperature for the flavors to mix.
- Garnish with a couple of basil leaves and serve as an appetizer with plenty of bread on hand!