An easy and healthy side dish, this braised rainbow chard with lots of gorgeous herbs and topped with creamy feta would be a perfect accompaniment to chicken, lamb, beef or fish. Leftovers are also lovely served warm on top of toasted sourdough.
It is a very flexible recipe. You could use silverbeet in place of the rainbow chard, or top with goat cheese, ricotta or haloumi instead of feta cheese. You could also add lemon zest or juice, currants or chilli, or sprinkle the dish with toasted pine nuts, almonds or walnuts.
This recipe is inspired by ones from Food Day Dreaming and Mrs Jones’s Kitchen.
Braised Rainbow Chard with Herbs & Feta
Ingredients
- 2 tbsp olive oil
- 1 bunch rainbow chard or silverbeet , finely sliced
- 1/2 cup chicken bone broth
- 2 cloves garlic , crushed
- 1 tsp ground nutmeg
- 2 tsp dried Italian herb mix , or dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup fresh parsley leaves , finely chopped
- 1/2 cup fresh mint leaves , finely chopped
- 1/2 cup fresh dill , finely chopped
- 1/2 cup feta , crumbled
Instructions
- Heat the olive oil in a large pan over a medium heat. Add the finely sliced chard stalks, 2 tablespoons of bone broth and a pinch of salt. Cover and cook for 15 minutes, stirring occasionally, adding a spoon of broth each time if more liquid is needed.
- Stir in the garlic, nutmeg, dried herb mix, salt and pepper.
- Add the sliced chard leaves and 2 more tablespoons of bone broth. Cover and cook for another 15 minutes, stirring often and adding more spoons of broth as required.
- Add the fresh herbs and taste for salt and pepper. Top each serving with feta and a drizzle of olive oil.
