Prep 5 mins
Cook 20 mins
A cowoker gave me this recipe.
- 1 1⁄2 lbs swiss chard, trimmed and coarse chopped
- 1 tablespoon butter
- 2 teaspoons lemon juice
- 1⁄2 cup crumbled feta cheese
- ground black pepper
- Rinse chard and place in a large stock pot with water still clinging to leaves. Cover and cook on medium heat until tender, about 10 minutes. Drain well and return to pot. Reduce heat to low. Add remaining ingredients; toss to combine.
I substituted olive oil for butter, and added some chopped garlic and a jigger of sesame oil. Yum!
Excellent and simple way to use up a huge end-of-summer harvest of chard. Like the others, I also added some sliced fresh garlic. Thanks Shirl!
Lovely and simple like the first reviewer commented and just like swiss chard should be treated (in my opinion). I added in some garlic and a little chilli too.