1 can (14-1/2 ounces) sliced beets, drained and julienned
3 tablespoons lemon juice
1 cup (4 ounces) crumbled feta cheese
1/4 cup coarsely chopped walnuts, toasted
Directions
Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside.
In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts.
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Average Rating:
Henningjr
May 21, 2014
I like to use fresh beets (cubed and boiled until tender) and when I do, I use the beet greens instead of Swiss chard. Great either way.
dzz1qy
Sep 8, 2012
I added some chopped tomatoes. Very tasty
Love2Experiment
Jan 14, 2011
This is a new, interesting way to have Swiss Chard. Lots of texture, freshness with the lemon and good for you! I cut the recipe in half and used lower-fat feta and fresh-squeezed lemon juice.
Reviews
I like to use fresh beets (cubed and boiled until tender) and when I do, I use the beet greens instead of Swiss chard. Great either way.
I added some chopped tomatoes. Very tasty
This is a new, interesting way to have Swiss Chard. Lots of texture, freshness with the lemon and good for you! I cut the recipe in half and used lower-fat feta and fresh-squeezed lemon juice.