1 clove of garlic
salt, to taste
pepper, to taste
extra virgin olive oil, as needed
3 sun-dried tomatoes
200g canned chopped tomatoes
30g black olives
Boil the chard in plenty of boiling salted water for a few minutes and drain well.
Heat a skillet and sauté the garlic in extra virgin olive oil. Remove the garlic when it is golden.
Add the sun-dried tomatoes, chopped tomatoes, and black olives, stir. Then add the chard. Cook for about 15 minutes until the tomatoes are done.
Season with salt and pepper.
Use a round form to make individual portions.