Saturday Beefcake: Something on the Side



Swiss Chard with Currants & Feta

Swiss Chard, 500 grams
Garlic, one large clove, finely chopped
Virgin Olive Oil, two tablespoons
Sea Salt, one half teaspoon
Ground Black Pepper, one quarter teaspoon
Dried Currants, three tablespoons
Water, one third cup
Feta, crumbled, one third cup





1. Cut the stems and center ribs from the chard, careful to remove any tough parts near the base
2. Cut the stems and ribs crosswise into one eighth inch slices and coarsely chop the leaves
3. Heat the garlic in the oil in a large 4 quart pot
4. Add chard stems and ribs, salt, pepper
5. Add currants and cook, stirring about one minute
6. Add chard leaves, water, and increase heat to moderate
7. Cover. Cook for about five minutes until leaves are tender.
8. Remove from heat. Stir in feta.

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