Swiss Chard with Feta and Pine Nuts

Directions:
Cut the stems off the Swiss chard leaves. Thinly slice the leaves into long ribbons. Cut the stems into thin slices.

Heat olive oil in a large skillet or Dutch oven over medium heat. Add the Swiss chard stems, the onion, and the red pepper flakes. Season to taste with salt and pepper. Cook until the stems and onions have softened, about 5 to 7 minutes.

Add the broth or water and the Swiss chard leaves. Partially cover, and cook until the leaves have wilted but still have some body to them, about 5 minutes. (You don’t want to overcook the leaves or they will be mushy.)

Using a slotted spoon, scoop the Swiss chard and onions into a serving bowl, draining off most of the liquid. (This stuff is known as pot liquor in the South, where it is sometimes poured into a glass and treated like a spicy, vitamin-filled drink.)

Top with the toasted pine nuts and feta. Serve hot or warm.

Serves 4.

Note: This recipe is delicious as a side dish or would make a fantastic vegetarian entrée atop brown rice.