Did you ever have crackers with feta and fig jam spread on top at a party? Well, get real because it's fig season. Plus, chard is infinitely tastier and healthier than a measly cracker.
Serves 4
INGREDIENTS:
2 lbs of red Swiss chard, stems trimmed
2 Tbsp butter
4 chopped shallots
6 large, black mission figs, cut in half
scant 1/2 cup of high quality feta cheese
fine, well-aged balsamic vinegar
1/2 tsp kosher salt
DIRECTIONS:
1. Preheat the oven to 350ยบ. Chop the Swiss chard stems into 1" - 2" pieces. Place chard, shallots, and butter in a large pan over moderately low heat. Sautee until shallots are translucent and chard softens - about 6 minutes.
2. Meanwhile, chop the chard leaves and place all the figs, cut side up on a foil lined baking sheet. Place a piece of crumbled feta on each of the fig halves. Roast the figs in the oven for about 9 minutes, until the feta begins to brown ever so slightly at the edges. Take the figs out of the oven and drizzle a drop of balsamic on each fig.
3. While the figs roast, place the chard leaves in the pan with the stems, shallots, and butter. Add the salt and cover the chard with another pan. Let cook, stirring occasionally until all the leaves wilt - about 9 minutes.
4. Spoon the chard and all of the juices onto a platter and carefully place the roasted figs on top of the bed of greens.
***Although I love this dish warm, the chard is lovely when served at room temperature. The figs will still taste nice, but look far better straight out of the oven. Extras are great spread on a grilled panino.
Recipe constructed by Cristina Paul
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