Braised Chard with Currants and Feta

I'm teaching a class this weekend that focuses on cooking with greens. I always like to run through the recipes I'll be making (kind of like rehearsing for a show I suppose), so tonight I made Braised Chard with Currants and Feta. This dish is simple, unique, and very flavorful. It also tastes a lot richer than the ingredients it contains would lead you to believe. I discovered this recipe on epicurious.  It gets the site's highest rating (4 forks), and 100% of people who reviewed it said they would make it again. I served it atop a bed of quinoa and sprinkled some sprouted almonds on at the end for an added crunch. Delicious!


Braised Chard with Currants and Feta
from Gourmet, December 2006

1 large bunch Swiss chard

1 large garlic clove, finely chopped

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons dried currants

1/3 cup water

1 1/2 ounces feta, crumbled (1/3 cup)

preparation

Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-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, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta