As some of you might know, the other day I was given basically all the greens ever grown. My friends’ garden was on hyper-alert, and before I knew it I had an entire cooler filled with greens. Among this plentiful produce was at least 3lbs of swiss chard. I have already taken care of using up the parsley and mint and blanching and freezing the 3lbs of kale (saved to make this soup later!) to clear out some room in the fridge for my poor roommates. But even so, the fridge is still overflowing with leaves.
So, on to step 3 – take out the chard!
Swiss Chard with Lentils and Feta
– 2 tablespoons olive oil
– 1/2 cup small-dice yellow onion (from about 1/2 medium onion)
– 2 medium garlic cloves, finely chopped
– 1 cup brown or green lentils
– 2 cups water
– 12 oz Swiss chard (about 1 bunch)
– 3/4 tsp kosher salt, plus more as needed
– 1/4 tsp freshly ground black pepper, plus more for seasoning
– 4 tsp red wine vinegar or 6 tsp balsamic vinegar
– 1/2 cup crumbled feta cheese
- Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, and 1/4 tsp salt and pepper to taste. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the lentils, stir to combine, and add the water. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.
- Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside in another bowl.
- Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with a dash of salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the chopped chard leaves, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
- If serving immediately, keep feta separate and allow diners to sprinkle it individually, so that the cheese doesn’t melt and turn runny. If serving chilled, refrigerate for at least 20 minutes before stirring in feta.