City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Braised Chard with Currants and Feta
Braised Chard with Currants and Feta.html

Braised Chard with Currants and Feta

July/Aug 2013

from Julie Van Rosendaal

Sweet currants and salty feta make tasty additions to quickly sautéed chard for an easy side dish when you’re looking for new dinner inspiration. Adapted from Gourmet magazine.

canola or olive oil, for cooking

1 T. butter

1 bunch chard

3 garlic cloves, crushed

salt and pepper

3 T. dried currants

1/3-1/2 c. crumbled feta

Heat a heavy skillet with a drizzle of oil and the butter. Chop the stems of the chard and sauté them for 2-3 minutes. Meanwhile, chop or crush the garlic and, after about 5 minutes, add it to the pan along with the chard leaves, torn or chopped.

Cook for a minute, then add the currants and about 1/4 c. of water. Cover and cook for a few minutes, until the leaves are tender. Remove the lid and cook the chard until excess moisture evaporates, then remove from the heat and stir in the feta. Serve immediately. Serves 4.

Vegetables and Salads