Sautéed Root Vegetables With Greens - cooking recipe

Ingredients

2 tbsp olive oil
1/2 lb carrots, peeled and chopped
1 None medium yellow onion
1/2 None yellow bell pepper, chopped
1 lb Swiss chard, coarsely chopped
8 oz baby arugula
1/2 cup large green olives, pitted, thinly sliced
1/3 cup golden raisins

Preparation

In a large frying pan, heat olive oil over medium-high heat. Cook carrots and onion for 10 mins, stirring occasionally. Add bell pepper and cook for 10 mins, stirring occasionally. Add Swiss chard and arugula. Cook for 5 mins, or until just wilted. Add olives and raisins and toss to combine. Season.