Roasted Swiss Chard with Feta

Roasted Swiss Chard with Feta

XANDISMOM

"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."
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Ingredients

45 m servings 190 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
  2. 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.
  3. 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.
  4. 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.

Reviews

Read all reviews 162
  1. 227 Ratings

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Most helpful positive review

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....

Most helpful critical review

I really enjoyed the crispy chard leaves, but disliked the rest of the recipe. Chard stems taste like beets to me (which I never had a taste for) and 4 oz of feta was way too much. A little go...

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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....

Yummy! Really mellows the swiss chard. We're eating it right from the pan. When adding your salt "to taste," don't forget that the feta is salty, too. Next time I might sprinkle some walnuts ...

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 ...

Fantastic dish! My husband was dubious and announced he wouldn't be having the chard dish. He then ate half the pan! I used the leftover to make a quiche the next day and it was wonderful. (qui...

Wow, so delicious! My garden has been producing lots of swiss chard, and it has been ornamental thus far, since my husband doesn't like the flavor... or so we thought! The top layer of chard g...

Oh my goodness, I actually DREAMED about this last night after I ate it (and woke up wishing I had some leftover!) This was so, so good and easy. I had less chard than the recipe called for, s...

First time cooking chard. Followed recipe as written and it was fabulous! Next time I will make a double batch.

I really enjoyed the crispy chard leaves, but disliked the rest of the recipe. Chard stems taste like beets to me (which I never had a taste for) and 4 oz of feta was way too much. A little go...

We got 2 giant leaves from a kids event at a local farm today. Not having the heart to toss them and wondering what they would taste like I deced to try this dish. 2 large leaves was enough of a...

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