Swiss chard with feta

Got some Swiss chard hanging around? This super simple recipe turns it into something seriously delicious. Toss it in a pan with a bit of garlic, crumble in some salty feta, and top it off with toasted pine nuts—boom, flavor bomb. It’s quick, it’s easy, and it’ll totally steal the show on your dinner table.

Course Side Dish

Cuisine Dutch

Keyword feta, pinenuts, swiss chard

Diet vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 377

Author Simone

Ingredients

500 gr swiss chard cleaned and cut into pieces
75 gr feta crumbled
50 gr pinenuts roasted
1 tbsp olive oil
pepper and salt

Metric - Us customary

Instructions

Heat a large frying pan or wok with the olive oil and first add the stalks of the swiss chard. They need a little bit longer than the leaves.
Add the leaves after a few minutes and stir fry until done. Add salt and pepper to taste
Divide over two plates and crumble the feta over the top. Add the pinenuts and serve
Delicious with roasted potatoes or sweet potatoes

Notes

Cleaning: Rinse well under running water or soak. Use a salad spinner to dry after cutting if necessary.
Edibility: Both stems and leaves are edible; trim the dried bottom of the stems if needed.
Storage: You can store the raw Swiss chard in the fridge for up to three days, but the finished dish should be eaten right away for best taste.
Eating Raw? Possible, but best with young leaves; can be bitter. Stir-frying is a great alternative.

Nutrition