Lentils with Swiss Chard and Feta

Other greens will work in this dish, but the stems of Swiss chard become tender and make a nice difference. Stems from other greens will have to be discarded.

Heat a tablespoon of vegetable oil  in a medium soup pot.

Add a chopped small onion and sauté 5 minutes. Trim the leaves from the Swiss chard stems and set aside. Chop the stems, then add to the sauté, together with 1/2 teaspoon chopped garlic. Cook for about 10 more minutes, until onions and stems are soft.

Add 1 cup of lentils and 2 cups of water, bring to a boil, and turn the heat down to a low simmer. Cook for 30 minutes, stirring every so often. (The water should be mostly absorbed.)

Chop the reserved chard leaves, and add them to the pot. Cover, leaving the heat on low for another 5 minutes, then turn the heat off. Add a total of 1/4 cup cider vinegar & red wine (more wine than vinegar) and about 1/2 teaspoon salt, Stir, re-cover, and let the greens wilt, stirring every few minutes.

Serve warm or at room temperature, with chopped feta cheese sprinkled on top.