Braised Swiss Chard with Currants and Feta

Ingredients

• Currants, zante

  Dried

  3 tbsp or 27g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Feta cheese

  1 ½ oz or 43g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Chard

  Swiss, raw

  6 cup or 216g

• Garlic

  Raw

  1 cloves, minced or 3g

Directions

1. 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.
2. 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 crumbled feta.

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