Side Pannel
Braised Swiss Chard with Raisins and Feta
Braised Swiss Chard with Raisins and Feta
- Recipe Submitted by Sarah G on 09/26/2007
Category: Vegetables, Healthy Recipes, Vegetarian, Side Dishes
Ingredients List
- 1 (1-pound) bunch Swiss chard (Fresh beet greens and stems may easily be substituted for the chard)
- 1 large garlic clove, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons raisins or dried currants
- 1/3 cup water (you can also use broth)
- 1 1/2 ounces feta (or gorgonzola) cheese, crumbled (about 1/3 cup)
Directions
1. First, cut stems and center ribs from the chard, discarding any tough parts near base. Then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop the leaves.
2. Heat up the oil in a 4-quart heavy pot, and cook the garlic over moderately low heat for about 1 to 2 minutes, until it's pale golden. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add raisins (currants) and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in the feta (or gorgonzola) cheese.
3. Enjoy as a side-dish or serve it over couscous for a tasty meal.
One thing to note: this makes four rather small side-dish servings. When served with couscous as a main dish, it would only serve two, with no seconds.
2. Heat up the oil in a 4-quart heavy pot, and cook the garlic over moderately low heat for about 1 to 2 minutes, until it's pale golden. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add raisins (currants) and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in the feta (or gorgonzola) cheese.
3. Enjoy as a side-dish or serve it over couscous for a tasty meal.
One thing to note: this makes four rather small side-dish servings. When served with couscous as a main dish, it would only serve two, with no seconds.
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