Roasted Swiss Chard Recipes

ROASTED SWISS CHARD WITH FETA

Steps:

• 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.

ROASTED SWISS CHARD STEMS

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Rinse the chard stems, pat dry, and trim off any brown bits.
• Use about half of the oil to coat the bottom of a gratin dish or other baking dish that will hold the stems in a single layer. Lay stems in the dish, drizzle with remaining oil, and sprinkle with salt.
• Cover the baking dish with foil and place it in the preheated oven. Bake 10 minutes, then remove the foil and bake until chard stems are tender and start to brown, about 20 more minutes.
• Serve hot, warm, or at room temperature, with a squeeze of fresh lemon juice if desired.

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

SWISS CHARD WITH ROASTED GARLIC

Steps:

• Preheat the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt, and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. The garlic should be tender and golden but not dark brown. Open the top so the garlic will stop cooking and set aside.
• Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves. Set aside.
• In a large heavy skillet heat the oil over medium heat. Add the onion and chiles and stir for about 1 minute. Add the tomatos and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. Cover the pan and cook, shaking the pan occasionally, for 10 minutes. Remove the lid, add the roasted garlic cloves, and increase the heat to high. Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more. Taste for seasoning and serve immediately.

SWISS CHARD WITH HONEY-ROASTED GARLIC

Steps:

• Preheat the oven to 350 degrees F.
• Cut the top 1/2 inch off each head of garlic, exposing the cloves. Set the garlic in the center of a square of heavy aluminum foil. Pour 1 teaspoon of the honey and 1 teaspoon of the olive oil over the garlic, replace the tops, and fold up the sides of the foil to make a package, crimping the top tight. Bake until very tender and golden, 40 to 45 minutes.
• Transfer the baked garlic to a bowl, including all the juices in the foil pouch. When cool enough to handle, remove the garlic heads and carefully pop out the garlic cloves by pushing up from the bottom; try to keep the cloves intact. Add the remaining teaspoon honey and tablespoon olive oil and gently stir to combine.
• Heat a very wide skillet over medium heat, and add the butter and pine nuts. When they begin to sizzle and turn golden brown, add half of the Swiss chard. Cook, stirring, until the greens wilt, a minute or two. Add the remaining chard. Once all of the chard is wilted, season with salt and pepper, and cook until most of the liquid has simmered off, another 2 to 3 minutes.
• Add the honey-roasted garlic to the chard, mix very gently to combine, and serve.

ROASTED SWISS CHARD

Steps:

• Preheat oven to 350 degrees. Wash chard and separate the stems from the leaves. Chop the stems and place in bowl. Chop the onion and add to the bowl. Add 1 Tbs olive oil, salt, and pepper, and stir. Place stem/onion mixture on oiled baking sheet and bake for 15 minutes or until onion begins to brown. Chop leaves and place in bowl. Add remaining 2 Tbs olive oil, salt and pepper to taste, and toss. Add leaves on top of stem/onion mixture, and crumble feta on top, return to oven for another 15 minutes or until leaves are crisp and cheese begins to turn golden.

SWISS CHARD WITH ROASTED PEPPER

Steps:

• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
• In a kettle cook the chard stems in about 1/2 cup water, covered, over high heat for 5 minutes, add the chard leaves, and cook the chard, covered, stirring occasionally, for 5 minutes. Drain the chard well and in a bowl toss it with the roasted pepper, the oil, and salt and pepper to taste. Reserve 1 1/2 cups of the chard mixture, covered and chilled,, for making the cod cannelloni.