Braised Chard With Currants And Feta Food

SWISS CHARD WITH CURRANTS AND FETA

Steps:

• Rinse chard well several times. Cut ribs and stems from leaves, then chop ribs and stems to 1/2 inch pieces. Chop leaves to 1-inch strips.
• Heat oil in a large skillet over medium-low heat. Add garlic and cook for 2 minutes till lightly golden.
• Add ribs and stems of chard, along with salt and pepper. Cook for 4 minutes, stirring occasionally.
• Add currants and cook for 1 minute, until plump.
• Add chard leaves and water, and increase heat to medium-high. Cook covered 5 minutes, or until leaves and stems are soft.
• Crumble feta over chard and mix inches Serve warm.

BRAISED CHARD WITH CURRANTS AND FETA

Steps:

• 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.

BRAISED SWISS CHARD WITH CURRANTS AND FETA

Steps:

• 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 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.

SWISS CHARD WITH CURRANTS AND PINE NUTS

Steps:

• Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
• Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes.
• Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.

MEDITERRANEAN BRAISED CHARD

Steps:

• Slice chard stems from leaves. Coarsely chop stems and set aside; cut leaves crosswise into 1-inch-wide strips and set aside.
• Heat oil and butter in a medium frying pan over medium-high heat. Once butter foams, add onion, anchovies, and raisins and cook until onion is Add capers and garlic and cook until garlic is fragrant and lightly browned. Immediately add chard stems and cook until they start to brown.
• Add chard leaves, reduce heat to medium, and cook until chard wilts, about 10 minutes. Stir in remaining ingredients, season with salt and freshly ground black pepper, and cook until lemon juice cooks off, about 5 to 6 minutes. Serve immediately.