Braised Swiss Chard with Currants and Feta

Braised Swiss Chard with Currants and Feta
Photo by Romulo Yanes


  • ½ teaspoon salt
  • 1 large garlic clove
  • 1 1-pound bunch Swiss chard
  • 3 tablespoons dried currants
  • 2 tablespoons olive oil
  • 1 ½ ounces feta, crumbled
  • 1/3 cup water
  • + 1 more ingredients
    • ¼ teaspoon black pepper

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. 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 s...

View full recipe at Epicurious


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