Swiss chard with feta cheese

The feta cheese melts and adds a delightful savory-salty counterpart to the chard.

Ingredients:
2 Tbs pine nuts
2 Tbs peanut or vegetable oil
2 shallots, finely chopped
1 lb Swiss chard, carefully washed, stalks removed, and stalks torn into 2 inch pieces
1/4 cup crumbled feta cheese
salt and pepper

~In a dry wok or frying pan over medium heat, toast the pine nuts, stirring constantly until lightly browned, 1-2 minutes. Watch carefully so they do not burn. Transfer to bowl and set aside.
In the same pan over medium-high heat, warm oil swirling to coat the bottom and sides of the pan. When the oil is hot, add shallots and stir and toss every 10-15 seconds until they just begin to brown, 1-2 minutes. Add the Swiss chard, toss well to coat with oil, cover and cook until wilted, about 2 minutes. Uncover and turn up the heat to high and boil away any excess liquid.
When the liquid has boiled away, add the feta cheese, cover and cook until cheese just begins to melt, about 30 seconds longer. If more liquid is released, carefully drain the chard in a sieve, being careful not to drain away any of the cheese.
Spoon into a warmed serving bowl. Season to taste with salt and pepper and top with toasted pine nuts. Serve immediately.  

From Williams-Sonama Stir-Fry