Swiss Chard, Stir Fried, with Feta Cheese

From: LaurelAnn

On Oct 12, 2009

Wow - This was really good! I accidentally bought chard at the market (thought it was rhubarb!) and then searched for a recipe on Recipezaar.com so I could use it. I tried this recipe last week - made it exactly as written only added sun dried tomatoes. What a great dish - fabulous flavor! So, now I'm going to the market to purposefully buy chard. Thanks for sharing such a neat recipe!

From: imatrad

On Sep 12, 2009

There's a reason why this simple, delicious recipe is rated 5 stars, it's great! I made it for the diabetic I cook for, and made it for my husband too! We all enjoyed it. Other than decreasing the peanut oil to 1 Tbsp., I followed the directions. I had some feta in the fridge that had sun dried tomato and basil mixed in with it, and the flavor just "popped!" I had only one bunch of chard, but it was pretty big! This is exactly the kind of recipe I search out; fast, fresh, loads of flavor and healthy! Thanks Bergy!

From: Sue L

On Apr 24, 2002

This was an excellent veggie dish! First, I was a shallot short, but I added some red onion to my shallot and that turned out well. And I cut back on the oil, only finding half as much to be necessary. You didn't say what to do with the stalks of the chard (I assumed they didn't go in), but I didn't want to waste them so I steamed them for 15 minutes and added them with the rest of the chard leaves. And then you know me..I put in more feta than called for!!!! This turned out great! The pine nuts were a nice touch, too. Good work, Bergy! You sure you're not an Iron Chef?

From: Roosie

On Nov 1, 2004

Like WJKing, even my green-wary BF loved this! Also like WJKing and Sue L, we added extra feta. I used organic rainbow chard (they have yellow, orange, red, pink or white stems), which made this delicious and exceptionally beautiful! Very good flavor and so simple and healthy. I served with your Polenta Parmesan #12435 (our fave!) and homemade organic tomato sauce. I (like Sue L) found that I only had to use about half of the amount of oil called for, but I did add a tsp of water when I added the chard to help cook it a bit. The pine nuts made this really special. Thank you for another great recipe, Bergy!