Braised Swiss Chard with Currants and Feta |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The red stems and green leaves of Swiss chard may hint at Christmas, but once you taste them with feta and currants, you'll want to cook this dish throughout the winter. Ingredients:
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) |
Directions:
1. 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.
2. 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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