Roasted Swiss Chard With Feta Recipes
EASY CHARD WITH FETA AND CHERRY TOMATOES
This is a super easy and delicious chard recipe that only uses few ingredients--serve as a vegetarian side or a vegetarian main with crusty bread.
Provided by barbara
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Cut off the thick stems of chard and disregard. Roughly chop chard leaves and wash. Place wet chard into a pot, cover, and cook over medium heat until chard has wilted, about 5 minutes.
- Add cherry tomatoes, feta cheese, and garlic and cook, uncovered, for about 5 minutes, stirring occasionally. Season with salt, pepper, and nutmeg.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 10.8 g, Cholesterol 50.5 mg, Fat 12.7 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 959.1 mg, Sugar 3.7 g
ROASTED SWISS CHARD WITH FETA
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.
Provided by XANDISMOM
Categories Side Dish Vegetables Greens
Time 45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g
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OVEN-ROASTED SWISS CHARD RECIPE | LEITE'S CULINARIA
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5/5 (1)Total Time 20 minsCategory SidesCalories 29 per serving
- Rinse the chard and pat it lightly dry. Trim the very ends of the stems and discard. Coarsely chop or rip the chard leaves to make them more manageable to eat. Trim the stems where they meet the leaves, then lop the stems into 1-inch pieces.
- Arrange the still-damp chard leaves and stems in a single layer on two baking sheets and drizzle with 1 to 2 tablespoons oil (be sparing with the oil) and toss to ensure all surfaces of the leaves are barely slicked.
- Slide the sheets into the oven and set a timer for 3 minutes, as the chard can go from barely brittle to burnt in a matter of moments. The exact timing depends on the sturdiness of the chard leaves. If you want to do no more than take the edge off the rawness, it should appear to be wilted slightly, glistening with oil, ever-so-slightly brittle at the edges but still supple throughout and very vibrant. If you prefer it more crisped, let it turn progressively more brittle and brown, checking it every minute or so, 5 to 7 minutes total.
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- Preheat the oven to 375°F. Brush the slices of bread with olive oil, sprinkle with salt and bake for about 5 minutes until they are a touch golden around the edges, but not firm – they will firm up a bit as it cools. Transfer the bruschetta to a cooling rack or plate.
- Remove the chard leaves leaves from the stems. Folding the leaves in half lengthwise, and then cut the leaf away from the stem. Thinly slice the stems and keep them separate. Roll the chard leaves in small stacks into a cylinder and cut them into ½-inch ribbons.
- Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the leeks and saute for about 10 minutes until quite tender. Add the garlic and saute for 1 more minute, until you can smell the garlic. Add the chard stems and saute for about 5 minutes until the they are just tender. Season with salt and pepper, add the leaves and cook for another 5 to 8 minutes, until they are wilted and tender. You may need to add the leaves in batches, adding more as the chard cooks down. Stir in the dried cranberries (if using) and cook for another minute. Remove from the heat and stir in the feta. You want it nicely distributed and just a bit melty, but not totally melted into the greens as a sauce.
- Distribute the chard mixture over the bread and serve either while the chard is still warm, or at room temperature.
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- Preheat oven to 350F. Line a baking sheet with parchment paper or silicone mat. (or grease with olive oil)
- Toss Swiss chard stems and onion in a large bowl with one tablespoon olive oil. Spread onto prepared baking sheet and season lightly with salt and pepper.
- Bake in preheated oven until the onion is starting to brown and the chard stems have softened, about 15 minutes.
- Toss the chard leaves with 1-2 tablespoons olive oil then add to the baking sheet in an even layer. Sprinkle with Parmesan cheese.
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