Braised Swiss Chard with Currants and Feta
1 lb (2 bunches?) Swiss Chard
1 large garlic clove, finely chopped
2 TBS olive oil
1/2 tsp salt
1/4 tsp black pepper
3 TBS dried currants
1/3 cup water
1 1/2 oz feta, crumbled
cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 1/8-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, tthen cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in Feta.
Recipe from "Gourmet" magazine (R.I.P)
