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Braised Swiss Chard with Currants and Feta

1 lb (2 bunches?) Swiss Chard

1 large garlic clove, finely chopped

2 TBS olive oil

1/2 tsp salt

1/4 tsp black pepper

3 TBS dried currants

1/3 cup water

1 1/2 oz feta, crumbled

 

cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 1/8-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, tthen cook, covered, stirring occasionally, until leaves are tender, about 5 minutes.  Remove from heat and stir in Feta.

Recipe from "Gourmet" magazine (R.I.P)


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