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.
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
Directions
Step 1
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 190 | |
% Daily Value * | |
Total Fat16g | 21% |
Saturated Fat6g | 29% |
Cholesterol25mg | 8% |
Sodium439mg | 19% |
Total Carbohydrate7g | 2% |
Dietary Fiber2g | 5% |
Total Sugars3g | |
Protein6g | |
Vitamin C20mg | 99% |
Calcium177mg | 14% |
Iron1mg | 7% |
Potassium288mg | 6% |
*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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