Swiss Chard, Chive and Feta Porridge

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Swiss Chard, Chive and Feta Porridge

Ethnic/grannie dish alert!

We call porridge “kasha” in Bulgarian, and it is usually a creamy milk and butter based mush, eaten with bread. It really is better than it sounds, especially if you don’t skmip on the butter and the “accoutrements” – in this case: chives, feta cheese and the secret ingredient… garlic!

– Chop the swiss chard and sautee it in butter with some salt and green onions (until soft)
– Add 2-3 tablespoons of flour to it and let sit (we are making a roux)
– Add about 2 cups of milk until you reach the consistency you like
– Beat an egg on the side and then pour into the mixture until it starts bubbling and becomes a bit thicker
– Take off the stove and add extra butter, salt, pepper, herbs (chopped chives!!!), and crumbled feta cheese
– Just before you serve stir in some chopped fresh garlic

Warm, crusty bread will do this one well.

I would think this is a winter dish, because it is so comfort-foody (dipping the bread in it and all), however it is made with fresh greens, so I guess it goes for all seasons. Can be made with stinging nettles, but they require some pre-boiling.

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