These days, Swiss Chard is pretty ubiquitous, but for those of you who don't know, it's a green, like spinach, only better. It has a mild flavor and lends itself to everything from pasta to salads, and is just as enjoyable straight up.
One of my favorite ways to eat it is how my mom has always made it, mixed with sauteed onions, cooked down in broth, and finished off with feta cheese that gives it a salty, butteriness that is, well, delicious!
Cheesy Swiss Chard
- 1 bunch swiss chard, chopped
- 1 medium sweet onion, sliced thin
- 4 cloves garlic, sliced thin
- salt and pepper
- 1/4 c cooking sherry
- 1/4 c vegetable broth
- splash of Worcestershire sauce
- 1/2 c reduced fat feta cheese
Saute Onions in Olive Oil, salt and pepper until translucent, then add garlic and chopped swiss chard stems.
Pour in the sherry, and then put in all of the chopped greens. Pour in veggie broth and Worcestershire sauce and use tongs to bring the greens on the bottom to the top, repeating continually as the greens cook down. Cover and let simmer, mixing occasionally for about 5 minutes or until greens are dark in color and tender. Drain most of the liquid in the bottom and stir in the feta before transferring to a bowl and serving.
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