The first chard we ever purchased was from an organic farmer, who also taught me how to cook it (in very few words). When we sampled it, we were astounded by how tasty it was. Delicious! If you have a big family with plenty of veggie eaters, double this recipe.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 bunch rainbow chard – leaves and stems separated and chopped
- 1 large onion, chopped
- 1 tablespoon olive oil
- salt and black pepper to taste
- 2 tablespoons olive oil
- 4 ounces feta cheese, broken into 1/2 inch pieces
Instructions
- 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 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 439 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Always simple, always good.
Oh; this is so yummy! I ate it all. Got my green today. :-). The only thing I did different is use lemon pepper, instead of regular pepper. And I cooked it in my air fryer on Roast and just shortened the cooking time. Next time I’m going to add toasted walnuts.
This is delicious! I added a few cloves of garlic and only used 2 ounces of feta. I’ll definitely be making this on a regular basis.
This was fantastic! I took a double recipe to a potluck and it was a hit! I did add garlic as suggested. I also added some roasted beet cubes and served with honey mustard vinaigrette. Will definitely make again and again!
Next time I’ll be careful how long I’ve roasted the leaves as they bittered when over dry. Purely my mistiming and otherwise a delicious way of making Swiss chard. Of note I added fresh diced apricots and sliced honey toasted almonds.
THIS WAS ONE OF THE BEST THINGS I’VE EVER EATEN! I haven’t had swiss chard in decades – I disliked it as my mother cooked it. I found myself in possession of a beautiful bunch of swiss chard. I had about 2 oz feta cheese. I added that, a spoonfull of blue cheese, and a sprinkle of parmesean cheese. I also cooked it with about a teaspoon of fennel seeds, added to the onions and stems at the beginning.
It has become a go-to favorite in my home and loved by guests.
One of the most amazing things I’ve made this summer. So easy and so delicious!
Love this! Make it all the time now.
Fairly easy and very tasty! I made same as recipe.
Excellent! Possibly my favorite yet for Swiss Chard. Used sweet Vidalia Onions because it’s that time of year. Only used 1 T of oil on the leaves and it was plenty. I love Feta, in part, because a little goes a long way; hence I only used 2 ounces or so. And I forgot to set the timer but I’m guessing I only roasted the leaves for 10 minutes or so and they were nice and crispy; much more and they would have burnt. This was just extra, extra good.
I absolutely love this recipe!!! So flavorful and pretty! We didn’t change anything.
I did add some walnuts after reading other reviews but we liked it a lot. Even one of the kids liked it except the feta. Great way to use all my garden chard. I have more than I can eat alone and it’s usually a hard sell with the family.
I had leftover feta cheese and wasn’t sure what to do with it. I came across this recipe and it intrigued me. I decided to give it a try based on the reviews (like the ones who said they were dreaming about it or got up in the middle of the night to eat the leftovers). Count me in as one of those who dreamed about this and then had to make it again the next day, but I doubled the amounts. Yes, it really is that good.
This is my go-to for swiss chard now! Wow! This was so tasty! And easy. I didn’t change a thing except doubled it.
Holy , this was good. I’m not going to lie, I had my doubts. With so few ingredients and such a simple recipe, I was like, “5 stars across the board? Really?” Yaaasssssss, really. I got some rainbow swiss chard in my Misfits box, so I decided to try this recipe. I followed it exactly as written and might as well have eaten it straight off the pan. I inhaled it. It’s so good!!! It smells divine while cooking, tastes even better, and is so easy. I’m in love.
Wow, this really was fantastic! Wanted to make a meal out of it, so added some pinto beans to the pan for the last 5 minutes and ate it wrapped in a pita. (We happen to be vegan, so used Violife vegan feta, and it melted wonderfully and tasted amazing!)
Yes, add chopped chili, garlic powder, and flaked red pepper, plus other spices!
Added a large clove of minced garlic to step 2 – It was delicious!
We loved this recipe! It was so easy to prepare, looked beautiful, and tasted delicious (even heated up the next day). I didn’t change a thing.
D E L I C I O U S !!