This Swiss Chard recipe is delicious and simple- my favorite kind. While is does take some time to cook (about 35 mins in the oven), it is definitely easy enough to do beside any other dish.
As fall sets in and the temperature drops, delicate plants like lettuce will be among the first to go. Hearty greens like Swiss Chard are more resistant to frost and are therefore a wonderful fall side dish. Gotta embrace the last of the local veggies while we still can!
Ingredients:
- 2 bunches Swiss Chard
- 1 large onion
- 3 cloves garlic
- 4 T olive oil, divided
- black pepper to taste
- 1/2 C feta cheese
- chopped walnuts to taste (1/4 C) (optional)
Chopped Stems from Rainbow Swiss Chard with onion and garlic
Directions:
- Preheat oven to 375 degrees.
- Separate stems from leaves of Swiss Chard. Save both.
- Coarse chop steams and onion. Mince garlic. Toss all with pepper and 2 T olive oil to mix and coat evenly.
- Bake in a 9″ x 13″ pan until the veggies soften (about 15 mins).
- Coarsely chop the chard leaves and toss with the remaining 2 T of olive oil.
- Sprinkle this on top of the stems and then sprinkle the feta, crumbled, and then the nuts on top of that.
- Bake again until feta is warm and slightly melted and all veggies are soft (another 20 mins).
Notes:
- Its tempting to add salt with when seasoning with pepper. Do your best to avoid this- the feta is salty and as it heats it will release its salt water into the Swiss Chard.
- The amount of feta in these picture was overkill! The recipe outlines a, smaller, more reasonable amount of feta. 🙂
My Neighbour's Garden 