-
-
-
-
-
+4
Roasted chard with feta
Rainbow chard is tossed with olive oil and roasted in the oven with plenty of feta cheese until golden and crispy.
Ingredients
Serves: 4
- 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
- 120g feta cheese, broken into small pieces
Method
Prep:10min ›
Cook:35min ›
Ready in:45min
- Preheat an oven to 180 C / Gas 4. Lightly grease a baking tray with olive oil.
- Toss the chard stems and chopped onion in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste; spread on the prepared baking tray.
- 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 and scatter the feta cheese over top.
- Return tray to the oven; bake until the chard stems are tender, the leaves are beginning to crisp and the feta is melted and golden, about 20 minutes.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(293)
Reviews in English (211)
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. - 15 Aug 2011 (Review from Allrecipes US | Canada)
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. - 20 Aug 2011 (Review from Allrecipes US | Canada)
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. - 10 Apr 2012 (Review from Allrecipes US | Canada)