Braised Chard with Currants and Feta

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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