I never ate chard before I moved to the middle of nowhere, France.
Rainbow chard became popular in the US back when I was sitll flying back and forth frequently.
I bought some seeds and the rest, as they say, is history.
Rainbow chard is different than the chard that I see in the markets, It has thin stems (mostly) and a variety of colors.
The French chard all has white stems and the stems are very wide, almost as wide as the leaf portion,
The French prefer the stem as a vegetable, while we (and the Americans) prefer the leaf.
I still have never tried kale – I ignored that when it was in vogue.
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Skillet Chard with Feta & Olives
Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach. Mine is ‘Rainbow Chard’, thus all the colors. We added feta and Greek olives for a Mediterranean flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Summer Vegetables
- 7oz (200gr) chard or Swiss chard, washed, sliced into strips
- 1 medium onion, chopped
- 1 tsp chili powder
- 1.5oz (45gr) feta cheese, crumbled
- 1/4 cup Greek olives, about 10 olives, pitted, sliced
- 1 tbs ketchup
- 1 tbs Balsamic vinegar
- 1 tbs fresh oregano
- 2 tsp olive oil
- Heat oil in a large skillet. Add onion, chili powder and sauté until onion is tender, about 5 minutes.
- Add the chard stems and stir-fry over medium heat 3 minutes, then add the leaves.
- Stir and turn until the leaves wilt and it all fits into the skillet.
- Add the ketchup, vinegar and stir well to combine.
- Reduce heat to low and cook until chard is tender, another 4 – 5 minutes, stirring frequently.
- To finish:
- Remove chard from heat, stir in feta, oregano and olives. Serve.
As both the feta and the olives are salty I don’t add any to this dish.
Keywords: chard, feta, olives
Feta is a salty, brined cheese, vital to the cooking of Greece and popular all around the Mediterranean.
According to Wiki: “Since 2002, feta has been a protected designation of origin product. According to the relevant EU legislation, only those cheeses produced in a traditional way in some areas of Greece (mainland and the island of Lesbos), and made from sheep milk, or from a mixture of sheep and goats’ milk (up to 30%) of the same area, may bear the name “feta”
It goes on to say that feta is often sold in brine, and, if stored in brine will keep well in the fridge for up to 3 months. It’s also the more expensive option.
The feta I buy has only a minuscule amount of brine in it, so unless I make brine, that’s not an option.
Another site suggests storing it covered in a milk ‘bath’ – but warns that milk can reduce the saltiness…. Not necessarily a bad thing. The mixture is half milk / half water.
It can be wrapped in paper, then in film or a plastic food bag.
One site says to never freeze; another yes to freeze but then only use in cooking.
My preference is to cover in olive oil…. It preserves the feta and the oil is wonderful for using in a vinaigrette.
Or for doing skillet vegetables.