Braised Swiss Chard With Currants And Feta Recipes

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SWISS CHARD WITH CURRANTS AND FETA



Swiss Chard With Currants and Feta image

I thought after using this site for a while that I'd post one of my favorite recipes. It's adapted from Gourmet Magazine, and it's perfect for winter holidays (great colors!) I say it serves 2-4, but I often eat it all by myself!

Provided by Ames Shaps

Categories     Chard

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb swiss chard (or Rainbow Chard)
2 tablespoons olive oil
1 large garlic clove
1 dash salt
1 dash pepper
4 tablespoons dried currants
1/4 cup water
1 1/2 ounces feta cheese

Steps:

  • Rinse chard well several times. Cut ribs and stems from leaves, then chop ribs and stems to 1/2 inch pieces. Chop leaves to 1-inch strips.
  • Heat oil in a large skillet over medium-low heat. Add garlic and cook for 2 minutes till lightly golden.
  • Add ribs and stems of chard, along with salt and pepper. Cook for 4 minutes, stirring occasionally.
  • Add currants and cook for 1 minute, until plump.
  • Add chard leaves and water, and increase heat to medium-high. Cook covered 5 minutes, or until leaves and stems are soft.
  • Crumble feta over chard and mix inches Serve warm.

BRAISED SWISS CHARD WITH CURRANTS AND FETA



Braised Swiss Chard with Currants and Feta image

Categories     Garlic     Side     Braise     Sauté     Vegetarian     Quick & Easy     Feta     Currant     Dried Fruit     Winter     Healthy     Chard     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 (1-pound) bunch Swiss chard
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dried currants
1/3 cup water
1 1/2 ounces feta, crumbled (1/3 cup)

Steps:

  • Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.
  • Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.

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