So I found some rainbow chard at the store and it was so beautiful I had to purchase. A note to people using this recipe would be to eliminate the stems. Seriously, cut off the bottoms and partway up the leaves. The stems won't cook. I added some cayenne pepper and extra garlic powder to the recipe and thought it was pretty good. My husband added some non-fat sour cream to his and that knocked it over the edge to really good.
This recipe was just ok. The chard is alittle bitter for me even after it was cooked (I did saute longer than recipe called for.) Also, it seemed alittle liquidy. I'm not sure if I did something wrong? I used with rice pasta and omitted the olives. I would make again but maybe with spinach or kale.