Serve this chard on a bed of brown basmati rice.
- 1 large bunch Swiss chard (about 1 pound)
- 2 tablespoons olive oil
- 2 medium cloves garlic, minced
- 3 tablespoons golden raisins
- 1/3 cup water
- 1 tablespoon pomegranate molasses
- 2 ounces (1/4 cup) feta cheese, crumbled
Tear the Swiss chard leaves away from the stems and mid-ribs. Chop the stems into 1/2-inch pieces. Roll the leaves into a "cigar" and then cut into bite-size strips.
Warm a large saute pan over medium-low heat. Add the oil and garlic. Cook for a minute or two, until the garlic is lightly golden, then add the chopped stems and ribs. Increase the heat to medium. Cook for about 4 minutes, until they begin to be translucent. Add the raisins and cook for 1 minute.
Add the leaves and the water; cook for about 5 minutes, stirring occasionally, until the leaves are wilted. Stir in the pomegranate molasses, then reduce the heat to medium-low and cook for a minute or two.
Transfer to a serving bowl. Top with the feta cheese and serve immediately.
From Smithsonian Gardens education specialist Cynthia A. Brown.
Tested by Cynthia A. Brown.
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