Spinach and Swiss Chard Stew with Feta
Spinach and Swiss Chard Stew with Feta is a soulful Mediterranean dish that melds tender greens with creamy feta in a fragrant, comforting stew. It’s a hearty yet light recipe that showcases the wholesome beauty of seasonal produce.
Ingredients
- 500 g Swiss chard, roughly chopped
- 500 g spinach, roughly chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 ripe tomato, finely chopped
- 1 bunch dill or fennel, finely chopped
- 50 ml water
- Salt
- Pepper
- Sweet paprika
- Crumbled feta (as much as you like)
- Olive oil
Instructions
- Wash the vegetables thoroughly, chop them, and separate into two bowls: one for the Swiss chard and one for the spinach, as spinach requires less cooking time.
- Heat olive oil in a pot and sauté the onion and garlic until fragrant.
- Add the tomato and tomato paste, sautéing for another 2 minutes.
- Stir in the Swiss chard, water, salt, and dill. Cook, stirring occasionally, until the chard wilts. Let it simmer for about 10 minutes.
- Add the spinach and stir until it wilts as well. Simmer everything together for another 10–15 minutes, adjusting cooking time to your preferred texture. If you want more sauce, add a little more water during cooking.
- Avoid overcooking to preserve the texture of the vegetables.
- Just before turning off the heat, add the pepper and sweet paprika.
- Remove from heat, and once the bubbling stops, sprinkle crumbled feta over the dish.
A Lush Green Elixir
In Spinach and Swiss Chard Stew with Feta, fresh spinach and swiss chard are sautéed gently with onions, garlic, and olive oil. Tenderness is then enhanced by adding tomato, broth, herbs, and feta, which unfold into layers of savory, tangy goodness.
Why It’s Irresistible
This stew harmonizes earthy greens with the rich saltiness of feta, creating a deeply flavorful texture that is both nourishing and satisfying. Every spoonful brings warmth, depth, and a taste of homely tradition.
Serving Suggestions
Serve this green stew warm with crusty bread or topped with extra crumbled feta for brightness. It pairs splendidly with grilled fish or legumes, and makes a welcoming main or side dish for cool evenings.
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