Roasted Swiss Chard with Feta

Stunningly good! The crispy edges on the chard really make this dish. I added a chopped up red bell pepper to the bottom layer and the flavors blended together nicely. I also used fat-free feta. I had to keep myself from eating the entire pan! Edited to add: I tried this again tonight, using kale instead of chard and goat cheese crumbles instead of feta. Gonna have to give it 5 stars as well. Served it on top of a lemony pasta. So good.

Yummy! Really mellows the swiss chard. We're eating it right from the pan. When adding your salt "to taste," don't forget that the feta is salty, too. Next time I might sprinkle some walnuts on top.

I've never had Swiss Chard before, so decided to try this. What a nice surprise! I substituted parmesan for feta because of my boys preference, added a splash of balsamic vinegar, and cut the olive oil in half. My 16 yr old son really like the leaves, but not the stems, and my 10 yr old son said "yeah, its okay". I loved it! Just waiting for my husband to try when he gets home from work.

Fantastic dish! My husband was dubious and announced he wouldn't be having the chard dish. He then ate half the pan! I used the leftover to make a quiche the next day and it was wonderful. (quiche with 2 eggs and 2/3 of a small 35% cream container)

Wow, so delicious! My garden has been producing lots of swiss chard, and it has been ornamental thus far, since my husband doesn't like the flavor... or so we thought! The top layer of chard got crispy, almost like a kale chip, and the bottom cooked perfectly. Can't believe how roasting the chard changes it flavor (from my usual cook in bacon and onions on the stove flavor.) I love this recipe, also devine when you throw in a couple cloves of crushed garlic. I can't wait to try some red bell pepper or walnuts in this as other reviewers suggested. Also, I made the mistake of oversalting the first time- feta alone is enough salt for us! Drooling still, thanks for sharing!

We got 2 giant leaves from a kids event at a local farm today. Not having the heart to toss them and wondering what they would taste like I deced to try this dish. 2 large leaves was enough of a side for a family of 4. My 7 and 9 yr old LOVED it. I was so excited they liked another green veggies. WIll be making this again for sure. Followed exactly.

Oh my goodness, I actually DREAMED about this last night after I ate it (and woke up wishing I had some leftover!) This was so, so good and easy. I had less chard than the recipe called for, so I adjusted the ingredients accordingly. I used some green onions from my mom's garden, plus I added some green garlic that I also got in my CSA box with the chard. I didn't really pay attention to how long I cooked the stems, but I popped in the leaves after cooking them for a while and they were perfect after 15 minutes (but I had way less chard than called for.) Roasting the feta really brings out the flavor and complements the taste of the chard to perfection. I'm already hoping for more chard in my CSA box, but will go buy it at the store if I don't get any. Already craving it again!

I really enjoyed the crispy chard leaves, but disliked the rest of the recipe. Chard stems taste like beets to me (which I never had a taste for) and 4 oz of feta was way too much. A little goes a long way.

First time cooking chard. Followed recipe as written and it was fabulous! Next time I will make a double batch.

YUMMMMMMMMMM! I got a bunch of chard from my CSA, and never having it before, I was at a loss as to what to do with it. Throwing it in a soup seemed lazy, cooking it with vinegar and bacon like many recipes call for just isn't my style, and I really wanted to let the chard shine for itself for my first encounter. This recipe was perfect! I used 2 small sweet onions, and a bit of freshly grated parmesan to supplement the feta, as I didn't quite have enough to make the recipe as written. I WISH I would have used less oil. This was way too greasy for me, but I will simply reduce the oil next time and I know it will still be delicious. My husband and I just gobbled this all up and I know I will enthusiastically purchase chard in the future to make this recipe as a side dish for future entrees. Joining a CSA has been the best decision I have ever made. I'm a chard fan!

Before making this the first time, I read all the reviews and followed some of the suggestions. I added walnuts and a little garlic. I think the walnuts especially added just the right touch. This seems like such a weird combination of ingredients, but it is amazingly good! It's a great way to eat giant bunches of chard in one fell swoop.

Absolutely the BEST Swiss Chard recipe ever!! Only change was that I used 1 tbsp olive oil with the leaves instead of 2 tbsp. It's plenty and if you toss the leaves with your hands, it spreads nicely over all the leaves. Sometimes I even eat the whole thing as a main course, on my own, when no one else is around. Thanks for sharing this amazing recipe!!

This was good the night I made it. It was GREAT the next day. Thank you!

This is really a great recipe! I have used gorgonzola and bleu cheese also as the topping and like them better than the feta. I have made this recipe many times using the abundance of chard from the garden. I've served it to friends and family who ooh and ahh over it and I often prepare it just for me for lunch when home alone. Always yummy!

Wow, this is great. Tastes like spinach pie without the FILO dough and calories.

This was surprisingly good. Like some others, I substituted parmesan for the feta just because that's what I had on hand. The stems were a bit "earthy" (even after a thorough washing), but the leaves were magnificent :) Beats the kale chip recipe hands-down.

Wonderful!!! My kid that is "allergic" to green food says "This is awesome! Make more chard for after school snack tomorrow!"

I followed the recipe to the T, and it was delicious! And pretty too!

I use sweet onions instead of yellow and it is so good my none vegetable eating husband even said I could make again.

We love this method. Try it with any combination of chards, kales, arugula, etc. Also try different cheeses - goat cheese, even hard grated cheeses. Go to way to use our winter garden greens.

Yum! Used 2 bunches of rainbow swiss chard. Did not have feta - used parmesan instead. Will make chard this way again. Delish!

Definitely a yummy way to prepare Chard. I have never really enjoyed any type of chard but I liked this ok. I did make some changes. I added about 1-1 1/2 teaspoons of chopped garlic to the olive oil before coating. To go with this I pan fried some chicken with lemon juice, dried basil and a bit of mint. The dishes really complimented each other. My husband and I didn't finish all of it so the next night I made a simple white sauce and added the leftover chicken and chard to go over some noodles. It was delicious!

I just made this and it was excellent. I added a little balsalmic, garlic and pine nuts to the original recipe. Everyone loved it and it was a great way to use up all of the swiss chard in my garden.

Amazing!! Our Farmers Market opened last weekend and this was the perfect recipe. We'll be eating this all summer long - it's great at room temperature

I got a bunch of Rainbow Chard in a delivery of vegetables and had no idea what to do with them. I found this recipe after a little search on Google and made it for a potluck. It turned out great! The recipe tasted delicious, though the instructions were a little bit unclear. Also, for the amount of Chard I used (3 large pieces) I only got enough for 3 people to have a small amount, so I would use 4 for side dish serving size and up to 6 or 8 if you wanted to make a fully meal out of this for 4+ people.

Great recipe. It's hard to get my family to eat "green stuff". But this recipe was a hit. I added carrots to the onions and stems. I don't think it added any thing. I will definitely be making this recipe again, sans carrots.

Wasn't sure if I was going to like this and wound up LOVING it. Actually liked this better than baked kale chips. My husband and I fought over the crispier pieces. Included a picture but it really doesn't do it justice.

Enjoyed this with the addition of some garlic. Thx for the recipe!

Really great way to cook chard! Slightly nutty tasting, and the onions and feta really give it a great flavor. I have cooked this recipe twice now, once plain on it's own as a side dish with stuffed pork chops and sweet potatoes, and again this morning, layered on buttered toast with a couple of over easy fried eggs on top. Delicious! Even the hubs, who is skeptical about cooked greens, loves it! Added some sliced mushrooms to the mix -- GRRRREAT!

Very tasty, my daughter said this would taste awesome on top of a cheese pizza and my hubby and I agree. Will make this again.

First time trying Swiss Chard and loved this recipe!

This was great! It was my first time making chard. I followed the recipe exactly. I loved the crunchy edges. My husband ate 2 helpings and was picking it off the baking sheet to eat as he was putting it away. We'll make this again. I'm thinking it would be really good with goat cheese also.

We really liked this! My first time cooking chard and it was easy. Only thing I would change is cutting WAY back on onion. I probably had too much onion to size of the bunch of chard I used and it was rather overpowering. I most definitely will make this again. Making for second time tonight and going to use goat cheese instead of feta (no feta in house) and also going to add walnuts.

This was our first experience with Swiss Chard and we are now addicted thanks to this recipe! It is so awesome and everyone we have introduced to it has loved it too.

This recipe is amazing. This is only the second time I have made chard and it is now my favorite vegetable thanks to this tasty treat! The flavor from roasting was great and the tang of feta was the perfect match. I did omit the onions because we don't like them and threw in some garlic with the leafy parts instead. Also I was trying to cut back on calories so I used only about half the olive oil called for. I had a few leaves sticking to the pan in the end, but it was not too bad.

this was surprisingly, amazingly wonderful! probably used too much olive oil, but the feta was half fat, so that makes up for it, right?? A++ will make again.

Delicious! First time trying chard and love the flavor. I like the combination of softer stem with the crunchy leaves with the feta bonus. Trying to accommodate my vegetarian daughter and love it when we both like something:)

I tried it and still not a big fan of swiss chard. It was better than any of the other recipes I tried but just don't like the chard.

By the time most of the feta was melted and beginning to become golden as the recipe says the leaves were burnt.

Just excellent! I am new to chard, but loved this. Added a bit of balsamic to the last roast of the leaves!

This was amazingly good! I have a ton of chard in my garden, and have been seeking out recipes. I used the rainbow chard that I have, so it was not only delicious but beautiful as well! Have never roasted chard before, and was surprised how good it turned out. Even my husband, who hates chard served as a side dish, loved this. I will make this again for sure, and am inspired to experiment with other roasted chard dishes. Thanks for sharing!

Wonderful and easy! We served it with blackened salmon and smashed potatoes.

Great way to use Swiss Chard from the CSA box! I took the advice of other reviewers and did not add any salt - the feta cheese was salty enough.

My family loved this! Great recipe I will continue making until all of my chard is gone for the season.

Excellent side dish. We especially loved the crispy chard leaves and tang of the feta. I'm never a fan of 'salt and pepper to taste' as you can really screw up a recipe by adding too little or too much. I added a healthy pinch for each step, and the it turned out perfectly for us.

I made it with Lacinato Kale instead of chard and it was delicious.

Seriously the best new recipe I've made all year. I made it exactly as written and it was outstanding. I could have eaten the whole pan myself but I had to share it with my husband!

We love this dish! Best right out of the oven and on to the table. I recommend using Rainbow chard, the stems have a brightness that goes great with the lemony ricotta!!

This was delicious. I did use les oil than specified and substituted a blend of cheeses, Parmesan, Asiago, and Romano, for the Feta. Also used a red onion instead of yellow. I would adjust onion according to amount of Swiss chard. I used the first batch of Swiss chard from my garden!

Absolutely wonderful! This is the first time I have ever made swiss chard, and it was a total hit with both my fiancé and I. You don't need to grease the baking sheet, as the olive oil used to coat the chard is more than enough to keep it from sticking. I didn't have any feta cheese on hand, so I grated some cheddar cheese over it instead, and it was totally amazing. Next time I'll have to try the feta!

A Winner! sweet Onions and salty feta, roasted chard..LESS is MORE in color and flavor!!

First time I've ever made Swiss chard. I wouldn't change a thing. Couldn't stop eating it.

This was amazing! I wouldn't change a thing about this recipe. It was so delicious and I can't wait until my next CSA delivery so I can get more chard.

very nice. a little goes a long way. do not overcook but let leaves stay 3-D

My only change was to add garlic to onion and stems! It was a hit with all 3 boys in my house. Cook time was pretty accurate - I just upped it to 375 to speed things up a little on my pampered chef pan.

Wonderful recipe, made exactly as stated. This one's a keeper

loved this recipe so much when i first made it last night that i made it again tonight! 2nd time i used green onions instead of a sweet yellow onion and it was wonderful. try to spread the leaves in a thin layer so you get that great crunch. enjoy!

We have been looking for some flavourful lo-carb vegetables to add variety to our diet - we really enjoyed this one - wish I had read the other reviews before we made it because I think the addition of garlic would have added to an already great side dish. We served with pork chops (barbequed) and mashed cauliflower.

I don't normally go to the trouble of reviewing anything (this is actually my first on allrecipes), but I really loved this. I grabbed the lemon, garlic & oregano feta, since it was on sale this week at my favorite store and otherwise followed the rest of the recipe verbatim. YUM!

First time making swiss chard & it turned out delicious. My kids loved it...I was shocked. It turned out crispy just like chips!

This was truly outstanding! It never occurred to me to roast a leafy green vegetable like chard. What a delicious surprise! I followed the recipe except for using a sweet (not yellow) onion. Given the 30-35 minute cooking time, I don't think it really made a difference. The feta worked very well, although I think the chard would be almost as good without it. Will be making this again and often.

Delicious! Have been trying to incorporate more leafy greens into my diet- this was a great one! The chard came out perfectly- and the feta was a great garnish to bring it together. Even my boyfriend, who despises all things vegetable, liked this! :) Will save in my recipe box

sweet, crispy taste. added pecans with leaves and garlic with the onions

Thank you for the great recipe, we loved it. The slightly caramelized onions gave it a touch of sweet with the salty feta. Next time I'll try the addition of garlic and nuts just for fun. I will also try it as a way to use up our two rows of kale - what was I thinking, two plants would have been enough!

An interesting change, especially when trying to use up a bumper crop of chard. Family reviews were mixed - some liked it, others turned up their nose. Not something I'd make again.

We had this as a side, wonderful recipe. We used a good Parmesan instead of Feta but otherwise cooked as directed. My husband cut up his BBQ chicken and mixed it up with a heap of chard. Be sure to use quality cheese and quality olive oil. Yum!

I used garlic too!

Super easy and tasty! I tossed both the stems and the leaves with a rosemary garlic oil and it was divine!

Woo! This is great! I'm actually considering growing chard in the garden, I think I will need a lot of it to make this again!

This was really good but my husband didn't like the bitterness (he doesn't like Brussel sprouts or kale either). I devoured 2 big servings of it, skipping the pork chop I grilled in favor of the chard. I used grated Parmesan because I don't care for feta and it was excellent. Next time I'd use half the oil and less salt (a splash of basaltic vinegar would be nice too).

Wow!! This dish is so simple and so delicious. I had no idea crispy bits of chard could be so addictive. I left out the onion, so this was basically just lightly salted chard with some feta. It would be fabulous even without the feta. Really deightful way to prepare this!

Absolutely awesome. I didn't season the onions and stems, and I added a lot of minced garlic to them. I seasoned the chard leaves with a little garlic salt and pepper only. I only used half the feta cheese but could have used more. I love the little crisp to the leave.

Ever since I discovered this recipe, I crave it year round. I've mixed kale with it and used Parmesan when I didn't have Feta. This is an all-around good recipe.

Fantastic recipe, I added walnuts!

LOVE!!! I added finely diced sweet potato to the stems and some chili flakes to the leaves and it became a great meal in itself.

My husband and I are on a mission to eat more and a wider variety of veggies. Neither of us has ever had Swiss chard, but I know a lot of people like it. This is a very good recipe and I will definitely make it again. The only reason for the four stars is that it was not an instant, "Oh, I want more!" but that may just be because the flavor is new to us. We both liked it and are very happy that this was our first exposure to this vegetable.

this is the ONLY way to eat chard! yum!

Crazy good. We added mushrooms but otherwise followed the recipe. Will make it again.

Fantastic! Follow the directions exactly, as it really does take 15-20 minutes for the feta to melt.

Wow, this is the first time I had Swiss chard, and it is one of my new favorites! I did not follow the recipe exactly and I just eyeballed the proportions. I used half an onion, which was just right, but next time I will use less salt and oil--as the greens wilted down, there was too much salt and oil for my taste. I added pine nuts and garlic, which were great, and substituted the cheeses I had on hand: mozzarella and brie. I will skip the cheese next time unless I have feta.

I added several whole garlic cloves to the first half along with chopped radishes. It was really tasty!

Amazing! This was so incredibly good, I couldn't believe it!

Excellent flavor. Top it with a fried egg or two for breakfast.

Scrumptious! Fresh chard out of the garden, only change I made was of necessity, had no feta so I used an herbed goat cheese and it was incredible. Total keeper

I received Swiss Chard through our CSA today and, having never cooked it before, turned to allrecipes. This was delicious and easy, other than the basic washing and chopping. I used goat cheese instead of feta and rather than salt and pepper, sprinkled the cooked dish with balsamic vinegar. I will definitely cook this again and love that it is full of nutrients.

This is the best swiss chard recipe I have ever had--so delicious, healthy and EASY! The leaves have an almost kale chip like texture, while the stems have a delightful sweet chewiness. I used a sweet, farmer's market onion and it was awesome! My dinner guest also said that he had never liked chard before this recipe.

They're right, this is delicious!!

Just made this tonight - delicious! I get swiss chard in my CSA box and have tried several recipes but this is definitely my new fav. I made almost as written but added a sprinkly of garlic to the olive oil with the onion and stems. Also, only had about 2oz of feta, which was about perfect for us.

yummy! my new favorite vegetable, and my four year old even liked it.

This is delicious! I added mushrooms, garlic slices, and an orange pepper. I also used goat cheese instead of feta :)

Amazing. Even my husband (a vegetable hater) loved this. The warm feta really makes it delicious.

Delicious! Love the feta cheese and the texture of everything. Pretty presentation too. I agree with doubling the recipe. I will definitely make this again.

AWESOME! I've never tried swiss chard and neither had my family. I made this exactly as instructed (except I added a touch of minced garlic, and a few slices of cooked bacon, it had to be used!) and it was amazing. Not one single piece of anything was left in the dish. Try it, you won't be disappointed! :)

This is now one of my go-to chard recipes. Love it! The only change I've made is decreasing the feta to about 2 oz. That seems to be plenty every time.

Delicious! My family doesn't like feta so I did what others recommended and used a herb goats cheese as well as 1 clove minced garlic. So lovely tasting!!

Excellent!!!

This is my go-to Swiss Chard recipe. I absolutely love it! I serve it on top of quinoa, and it's the perfect side dish. I use lemon olive oil every now and then, and it's a nice variation as well.

I can't stop eating this. Perfect as written, but will try a bit less oil next time, just because I always cut down fat.

Wow. This may be my new favorite vegetable. Read the comments and used some chopped shallots and garlic. Tossed a bit of balsamic on at the end. The family loved it. My husband was REALLY skeptical until he took a bite. My 11yo asked for second helpings and I had to tell her there was none left. Will keep this is my repertoire!