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
AuthorJulieHeat 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.
Ingredients
Directions
Heat 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.
Yum and YUM. Love the photos!
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.
http://www.canadianliving.com/food/quick_and_easy/chickpea_and_swiss_chard_curry.php
By “modified” I mean that I also added green beans, zucchini and carrots (all from my garden.)
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! 🙂
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!
Just beautiful! Bet it was delish!
YUM! I wish I had vege… My clematis and my john cabot roses are still blooming however.
Julie,
I made this a few weeks ago with bacon and called it rainbow hash! It was yummy with fried eggs!
looks yummy. My roses are still blooming, too.
Hubby doesn’t like chard unfortunately, would spinach work instead?
We’ve been making this dish forever. It is so yummy.
Oh, that looks lovely! Thanks for the idea, Julie 🙂
Yum! I also have an intense crush on Chard, so we might have to fit over who gets to see him again…
And….by ‘fit’ I mean ‘fight’
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.
Haha I love your posts! And this dish sounds amazing.
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!