Braised Swiss chard with currants and feta from Gourmet Magazine, December 2006: Christmas Spectacular Issue (page 179)

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Notes about this recipe

  • Rutabaga on May 11, 2017

    This is an excellent way to serve chard, with a little sweetness from the currants and some saltiness from the feta. My chard had wilted, so braising was the way to go. Our five-year-old wasn't a fan, but both my husband and I enjoyed heaping portions at dinner. In fact, my husband went so far as to say that it was the best chard he had ever tasted!

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