This recipe can be used with Chard, Kale, Collards, or a mix of these or other greens.
1lb of Greens
1 large garlic clove, finely chopped
2 Tbsp of olive oil
1/2 tsp of salt
1/4 tsp of cracked black pepper
3 Tbsp of craisins or currants
1/3 cup of water
1 1/2 ounces of crumbled feta (optional)
Cut stems & center ribs from greens, then chop into small pieces. Dice up the onion and toss with stem pieces.
Coarsely chop the leaves into bite size pieces.
Heat olive oil in a 6qt heavy bottom pot, then saute garlic 1-2 minutes, until golden. Add in stems, onions, salt, and pepper. Cook 4-6 minutes, until onions are cooked through and stem pieces are tender.
Add in craisins and stir to combine. Cook until plump, 1 minute.
Add in water, then greens. Cover and braise for 5 minutes. Stir to combine and top with feta.
This is also a good recipe to cook up and then freeze (without the feta), to eat later.