Last weekend I picked up some beautiful Swiss chard with red, yellow and green stems. Come dinnertime, I flipped through a binder of recipes I’d torn out of magazines and newspapers, and hit on just the right dish: Braised Swiss Chard with Currants and Feta. I recall that it was a big hit with company when I served it a few years ago at … Christmas.
Swiss chard is one of those leafy greens you see so much of in the grocery store over the winter. It thrives in milder climates, but here in Denver none of it is local that time of year. Now, however, chard is in, and it is delicious in this recipe from the December 2006 issue of Gourmet. (Note that if you don’t have currants, you can substitute dried cranberries or tart cherries.)
Click here for the recipe for Braised Swiss Chard with Currants and Feta.