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Roasted Swiss Chard with Feta

Reviewed: Aug. 15, 2011
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.
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