Braised Swiss Chard with Currants and Feta

From the kitchen of Carly

Garlicky braised chard gets sweet depth from plump currants and tangy crumble of feta. The tender greens wilt down into a simple, elegant side that works alongside roasted fish or grain bowls. Earthy, balanced, completely craveable.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 (1-pound) bunch Swiss chard
  • 11 large garlic clove, finely chopped
  • 12 tablespoons olive oil
  • 11/2 teaspoon salt
  • 11/4 teaspoon black pepper
  • 13 tablespoons dried currants
  • 11/3 cup water
  • 11 1/2 ounces feta
  • 1crumbled (1/3 cup)

Instructions

  1. Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.

  2. Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add 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 feta.