Ingredients
1 bunch chard
1 chopped onion
6 cloves garlic, minced
2 tablespoons olive oil
1 cup Arborio rice
2 14.5-ounce cans chicken broth
4 tablespoons sherry
1/2 teaspoon saffron
1/2 cup seeded chopped kalamata olives (carefully make sure even small bits of the pits have been removed)
1/2 cup coarsely chopped pistachio nuts
2 tablespoons butter
1/2 cup cooked chopped spiral cut ham (optional)
4 ounces feta cheese, crumbled
2 ounces Parmesan cheese
oregano, to taste
salt, to taste
pepper, to taste
Preparation
Rinse and trim the chard and remove stems from leaves. Tear leaves into bite size pieces. Reserve. In a large saucepan, sauté the onion and the garlic in the olive oil until the onion is translucent. Add the sherry and stir. Add the chard, a small amount at a time, and allow to cook down before adding the rice. Add the Arborio rice and stir. Heat the chicken broth, sherry, and port in another saucepan and add, 1/2 cup at a time to the rice. Let the rice absorb each addition of chicken broth before adding the next. When the rice absorbs almost all the liquid, add the olives, nuts, butter, cheese, and chopped ham (if used). Stir to combine. Season with oregano, salt and pepper, to taste.
