from Fountain Avenue Kitchen
This unique way of cooking chard delivers crisp edges and golden brown bits of feta. Try adding in your reserved beet greens!
1 bunch rainbow chard (about 8 ounces), rinsed and well drained
1 medium onion, chopped or sliced (separate the pieces)
3 tablespoons olive oil, divided use (plus a little extra for greasing the pan)
1 bell pepper, seeded and thickly sliced or chopped
1 slightly rounded 1/2 cup (about 2 1/2 ounces) feta cheese, crumbled
Freshly ground pepper to taste (I use about 1/4 teaspoon)
Optional: chopped, toasted walnuts for garnish (about 1/4 cup)
Preheat the oven to 350 degrees F. Grease a baking sheet with sides with olive oil.
Separate the stems from the leaves of the Swiss chard and chop both, keeping the piles separate. I like to chop the stems into bite-size pieces and the leaves into pieces 2-3 inches long and across.
Toss the chard stems and sliced onion in a bowl with 1 tablespoon of the olive oil. Season with pepper to taste, and spread onto the prepared baking sheet. (I completely omit salt in this recipe as the feta offers sufficient saltiness; if you prefer more, you may always salt at the end.)
Bake in the preheated oven until the chard stems have softened and the onion is starting to brown, about 15 minutes. Remove from the oven and stir around a little.
In the bowl you used to toss the stems and onions, toss the chard leaves and the sliced pepper with 2 tablespoons of olive oil and a few more grinds of the pepper mill. (I find this easiest to do with my clean hands.) Sprinkle the leaves and peppers over the stem mixture, and then scatter the feta cheese over top.
Return to the oven, and bake until the leaves are beginning to crisp and the feta is starting to turn golden, about 20 minutes. You may also broil for a minute or so at the end to add a hint of crispiness to the leaves and a touch of golden brown to the feta. Just watch very closely so as not to burn.
Remove from the oven and sprinkle with the optional walnuts, if desired.