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Sautéed Chard with Beets & Feta Cheese


2 medium sized beets, peeled
1/4 cup sunflower seeds
1 spring onion, halved and sliced
2 bunches chard, coarsely chop stems and leaves separately
2 green garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon olive oil
2 tablespoons fresh lemon juice
1/2 cup feta crumbled cheese


  1. Slice beets into 1/4- inch pieces. Fill a medium sized pot with 1-2 inches of water and place a steamer basket inside. Add the beets to the pot and bring to a boil. Place lid on the pot and steam beets for 10-15 minutes until tender.
  2. Meanwhile, toast sunflower seeds in a skillet with a drizzle of olive oil until golden. Remove from skillet and toss with a pinch of salt. Set aside.
  3. In a large skillet, sauté the onion, green garlic, salt, pepper and chard stems in oil for about 5 minutes until tender. Add chard leaves to the skillet in handfuls until wilted.
  4.  Add the beets to skillet; sauté for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and toasted sunflower seeds.