Chard Stewed with Celery and Feta
Instructions:
- Bring a large pot of salted water to a boil and blanch the chard for 15 minutes. Drain in a colander.
- In a large pot, heat the olive oil over medium heat and cook the onions and celery for about 7 minutes, stirring, until wilted. Add the chard and toss to coat with the oil. Add the tomatoes and season with a little salt and pepper. Let the greens simmer, uncovered, until most of the pot juices have boiled off, about 20 minutes.
- Add the crumbled feta, stir, and continue simmering until the cheese is completely melted and the sauce very thick, another 7 minutes or so. Serve warm or at room temperature, drizzled, if desired, with additional olive oil.