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My review
Roasted Swiss Chard with Feta
XANDISMOM
"This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters."
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Ingredients
45 m servings 190 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
- Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
- Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
- Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 190 calories; 16.3 g fat; 6.8 g carbohydrates; 5.5 g protein; 25 mg cholesterol; 439 mg sodium. Full nutrition
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Reviews
Read all reviews 198274 Ratings
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Most helpful positive review
8/15/2011
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....
Most helpful critical review
10/4/2011
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 go...
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8/15/2011
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....
8/20/2011
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 ...
4/10/2012
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 ...
4/23/2013
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. (qui...
3/24/2012
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 g...
5/30/2013
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, s...
9/25/2011
First time cooking chard. Followed recipe as written and it was fabulous! Next time I will make a double batch.
10/4/2011
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 go...