Braised Swiss Chard with Currants & Feta

I have four recipe binders, two of new, untested recipes that are always being added to. While many of the new recipes I try are “keepers”, I hardly ever make them since there are so many new recipes to try! Not so with this chard dish that I’ve adapted from a recipe on epicurious. This versatile side is my go to dish for any entree that is just a little to plain on it’s own. This is also a great way to use up chard stems from dishes that only call for the leaves.

Braised Swiss Chard with Currents & Feta
serves 4

Ingredients

2 bunches swiss, red or rainbow chard as well as any leftover stems
2 garlic cloves, chopped
2 T olive oil
salt & pepper to taste
1/3 c dried currents or raisins
1/4 c water
2/3 c crumbled feta

Remove the stems from the chard and set the leaves aside. Cut the stems into 3/4″ slices, discarding any tough pieces from near the base. Cook the garlic in the olive oil in a heavy pot over medium-low heat until pale golden (1-2 minutes). Add the chard stems, salt & pepper and cook stirring occasionally until slightly tender (approx 4 minutes). Meanwhile, coarsely chop the chard leaves. Add the currents to the pot and cook, stirring, for a minute longer, until plump. Add the chard leaves & water and cook, covered, until the leaves are wilted (approx 5 minutes). Remove from heat & stir in the crumbled feta.

Serve warm or at room temperature (leftovers make a great lunch without reheating).

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Tags: chard, cheese, leftovers, lunch, sides

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