SAUTEED SWISS CHARD WITH CURRANTS AND FETA (for four)
one 1-pound bunch Swiss chard
1 large garlic clove, finely chopped
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons dried currants
1/3 cup water
1-½ ounces feta, crumbled (1/3 cup)
- Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into ¾ inch thick slices. Coarsely chop leaves.
- 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.
from Gourmet Magazine, December, 2006