Reviewed: May 26, 2012

My husband and I are on a mission to eat more and a wider variety of veggies. Neither of us has ever had Swiss chard, but I know a lot of people like it. This is a very good recipe and I will definitely make it again. The only reason for the four stars is that it was not an instant, "Oh, I want more!" but that may just be because the flavor is new to us. We both liked it and are very happy that this was our first exposure to this vegetable.

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Reviewer:

HollyB

Cooking Level: Expert

Home Town: Yerington, Nevada, USA

Living In: Reno, Nevada, USA

Reviewed: May 22, 2012

Absolutely wonderful! This is the first time I have ever made swiss chard, and it was a total hit with both my fiancé and I. You don't need to grease the baking sheet, as the olive oil used to coat the chard is more than enough to keep it from sticking. I didn't have any feta cheese on hand, so I grated some cheddar cheese over it instead, and it was totally amazing. Next time I'll have to try the feta!

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Reviewer:

Brandi

Cooking Level: Intermediate

Home Town: Desert Hot Springs, California, USA

Living In: Flagstaff, Arizona, USA

Reviewed: May 22, 2012

Wonderful recipe, made exactly as stated. This one's a keeper

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Reviewer:

MIRANDAOD

Reviewed: May 14, 2012

Amazing!! Our Farmers Market opened last weekend and this was the perfect recipe. We'll be eating this all summer long - it's great at room temperature

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Reviewer:

QUILTBUGJ

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Reviewed: May 9, 2012

First time trying Swiss Chard and loved this recipe!

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Reviewer:

Lora

Cooking Level: Beginning

Home Town: Metropolis, Illinois, USA

Living In: Hill Afb, Utah, USA

Reviewed: Apr. 30, 2012

Wow, this is great. Tastes like spinach pie without the FILO dough and calories.

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Reviewer:

Babs

Reviewed: Apr. 28, 2012

I just made this and it was excellent. I added a little balsalmic, garlic and pine nuts to the original recipe. Everyone loved it and it was a great way to use up all of the swiss chard in my garden.

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Reviewer:

Michele E.

Reviewed: Apr. 24, 2012

I tried it and still not a big fan of swiss chard. It was better than any of the other recipes I tried but just don't like the chard.

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Reviewer:

BerniceV.

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Reviewed: Apr. 10, 2012

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.

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Reviewer:

RouxZQ

Cooking Level: Intermediate

Home Town: San Bruno, California, USA

Living In: Valencia, California, USA

Reviewed: Apr. 4, 2012

Delicious! Squeezed a little bit of lemon juice on it which complimented it nicely. Would hold off on adding salt next time, though. I think the feta gives it enough salt.

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