I recently visited family who live out-of-state and they made some awesome greens for dinner. There were three of us adults and we polished it all off, no problem. They also added some kale to their version of the recipe. The texture and the flavor were both great. I went to the store today and picked up the ingredients to make the recipe myself in the next few days.
Buy organic ingredients if you can and take care to wash the vegetables thoroughly before cooking. The greens crisp up nicely during cooking, which gives them a perfect texture. Please note that the greens shrink up during cooking so you may want to double the recipe if you have a large family. The feta adds a little bit of creaminess and salt to the dish.
Oven-Roasted Chard Topped With Feta Cheese
- 1 bunch rainbow chard – leaves and stems separated and chopped
- 1 large onion, chopped
- 1 tablespoon olive oil
- salt and black pepper to taste
- 2 tablespoons olive oil
- 4 ounces feta cheese, broken into 1/2 inch pieces
- 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.
Image Source: Jun Seita