Swiss Chard with Feta and Lentils
Swiss chard with feta and lentils is a warm salad of garlicky wilted chard, tender lentils, red wine and balsamic vinegar and crumbled feta. It is hearty enough for a meal or a side.
Ingredients
- 2 tablespoons olive oil divided
- ½ cup onion chopped finely
- 4 garlic cloves minced, divided
- 1 cup dry lentils sorted and rinsed
- 1 cups water
- 1 bay leaf
- 12 ounces swiss chard chopped into ½ inch pieces
- ¾ cup crumbled feta cheese
- 3 tablespoons red wine vinegar
- 1 teaspoon balsamic vinegar
Instructions
- In a medium saucepan, heat 1 tablespoon of olive oil over medium high heat, add the onions and 2 minced garlic cloves. Cook until translucent and aromatic. Add lentils, water and bay leaf. Bring to a boil, reduce heat and cook lentils, stirring occasionally for 15-25 minutes. Check for doneness, don’t overcook the lentils. You want to remove them from the heat when they have lost their harsh bite but are still chewy, as you don’t want them falling apart.
- Discard bay leaf, drain lentils if they still have liquid and set lentils aside.
- You can use the same pan as the lentils. Heat 1 tablespoon of olive oil over medium high heat, add 2 garlic cloves and cook stirring for a minute until fragrant. Add swiss chard and cook until wilted, about 5 minutes. Discard any excess liquid the chard might have released and add chard to lentils. Add vinegars and mix. Let the salad cool for 5 minutes, sprinkle feta over and serve as a warm salad.