Better Than Kale

... better tasting to me anyway (milder taste than kale)! We received a bunch of Swiss chard in our CSA this week, so I turned to www.allrecipes.com again and found just what I was looking for. Ron said he was skeptical when he came home and saw it, but was very surprised. We both went back for seconds, and our son ate his one serving! Sometimes he is thrilled that I try new recipes to share on this blog... other times, not so much :)

Ingredients

Makes 4 servings        

Makes servings USMetricAdjust Recipe (Help)

                       

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 ounce feta cheese, broken into 1/2 inch pieces

        

Directions

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.                                           

 

 

I had to cook it a little longer than stated in the directions, but our oven is old and loses heat. I also noticed that I can probably use a little less oil next time. Start with less, because you can always add more if necessary.

 

 

Action Item: Pick up some Swiss chard at the grocery! This recipe called for rainbow chard, but I had red chard and used that instead.

 

For Further Reading: 6 Hidden Health Benefits of Eating Peels, Stems and Rinds