Braised Swiss Chard with Currants and Feta

Ingredients for Braised Swiss Chard with Currants and Feta

• 1 (1-pound) bunch Swiss chard

• 1 large garlic clove, finely chopped

• 2 tablespoons olive oil

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 45ml dried currants

• 80ml water

• 45g feta, crumbled (80ml )

How to make Braised Swiss Chard with Currants and Feta

Cut stems and centre 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.