1 bunch Swiss chard1 large garlic clove, finely chopped 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons dried currants 1/3 cup water 1 1/2 ounces feta, crumbled (1/3 cup)
Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves. Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.