Braised Chard with Currants and Feta

I may have mentioned I have a ton of chard. It keeps on growing in its raised bed in the back yard, despite the fact that it’s October (!!!). I sauté lots of it, with garlic and chickpeas, but today recalled a recipe that involved feta and currants. Not much of a deviation, I realize, but I assure you it was worth the quick trip down a side street.

I loved this. It was fast and easy. The combo of wilted greens with salty feta and bits of sweet currants was da bomb. I’d love it with lamb. (Salty, quickly grilled chops!) Tonight it was divine with reheated leftover roast chicken. I’d love it on its own. I may make it again for Thanksgiving dinner.

If this dish was a dude I’d say hey, can I see you again?

Braised Chard with Currants and Feta


October 6, 2011

adapted from Gourmet


canola or olive oil, for cooking

a dab of butter

1 bunch chard

3 garlic cloves, crushed

salt and pepper

3 Tbsp. (give or take) dried currants

1/3 cup crumbled feta (give or take)


1Heat a heavy skillet with a drizzle of oil and a dab of butter. Chop the stems of the chard and start to saute them. Chop or crush the garlic and after about 5 minutes, add them to the pan with the chard leaves, torn or chopped. Cook for a minute, then add the currants and about 1/4 cup of water, cover and cook for a few minutes, until the leaves are tender. Remove the lid and cook the extra moisture off, then stir in the feta and immediately remove from the heat and transfer to a bowl. Serve immediately. Serves 2-4.


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15 comments on “Braised Chard with Currants and Feta

  1. Sue. D
    October 6, 2011 at 5:24 pm

    Yum and YUM. Love the photos!

  2. Elsbeth
    October 6, 2011 at 5:41 pm

    Love the looks of this – we are also consuming vast amounts of chard these days. Used some this week in a modified version of this Canadian Living curry recipe.

    By “modified” I mean that I also added green beans, zucchini and carrots (all from my garden.)

  3. sara
    October 6, 2011 at 5:58 pm

    This looks awesome – love braised greens, and combined with the feta and currents I bet these are super delicious. Definitely need to try out this recipe! 🙂

  4. Vivian
    October 6, 2011 at 6:52 pm

    Oh, you lucky people with city gardens…all my stuff is dead, dead, dead! I think perhaps the leeks are still viable. The deer have munched on the chard and left nubs!

  5. Mika
    October 6, 2011 at 7:45 pm

    Just beautiful! Bet it was delish!

  6. Erica B.
    October 6, 2011 at 9:00 pm

    YUM! I wish I had vege… My clematis and my john cabot roses are still blooming however.

  7. stacey snacks
    October 7, 2011 at 6:56 am

    I made this a few weeks ago with bacon and called it rainbow hash! It was yummy with fried eggs!

  8. Kathy
    October 7, 2011 at 7:32 am

    looks yummy. My roses are still blooming, too.
    Hubby doesn’t like chard unfortunately, would spinach work instead?

  9. Cheryl
    October 7, 2011 at 7:51 am

    We’ve been making this dish forever. It is so yummy.

  10. Laurie from Burnaby
    October 7, 2011 at 11:12 am

    Oh, that looks lovely! Thanks for the idea, Julie 🙂

  11. Dan
    October 8, 2011 at 10:09 am

    Yum! I also have an intense crush on Chard, so we might have to fit over who gets to see him again…

  12. Dan
    October 8, 2011 at 10:09 am

    And….by ‘fit’ I mean ‘fight’

  13. mmac
    October 11, 2011 at 11:16 am

    Can you believe I’ve never tried chard before? True. Not sure why. But this made it look so amazing I got some at the Calgary Farmers’ Market on Saturday. Turned out I didn’t have any currants so I substituted some dried cherries. Yummmmm. And just as good reheated the next day. I’m a believer.

  14. Ashley
    October 26, 2011 at 12:04 pm

    Haha I love your posts! And this dish sounds amazing.

  15. Lana
    October 31, 2011 at 8:18 am

    I didn’t have currants, so I took inspiration from your Eyeopener column on dates, and chopped up a couple of those instead. I am DEFINITELY seeing this dude again!

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