Three Springs Farm

1 bunch swiss chard, cut into thin strips

2 stalks green garlic, chopped

2 Tbs. olive oil

2 Tbs. red wine vinegar

juice of half of a lemon

1/2 tsp. finely chopped lemon rind

1/2 cup crumbled feta cheese

1/4 tsp. dried oregano

salt to taste

Place chard in a colander in the sink and pour a kettle of boiling water over the leaves to blanch.  Meanwhile, sauté the garlic in the olive oil for 3 minutes over medium-low heat.  Turn down heat to low, and toss in the rest of the ingredients.  Lightly sauté for another 2 minutes.  Remove from the heat and serve over rice.

© Emily Oakley 2005