Swiss Chard With Raisins and Feta Cheese 6.000

Cynthia A. Brown

Groundwork Oct 11, 2010

Serve this chard on a bed of brown basmati rice.

Servings: 6
  • 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.

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Recipe Source

From Smithsonian Gardens education specialist Cynthia A. Brown.

Tested by Cynthia A. Brown.

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