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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)

This entry is related to the following products. Click on any of them for more information.
Garlic, Swiss Chard,


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