Roasted Swiss Chard with Feta
Jul. 1st, 2012 09:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fireunPart of my desire to join a CSA this season was to make myself try vegetables I had little to no experience with. I need to be eating healthier, I want to be eating healthier, and I want to have a better idea of things I can plant next year. Having run out of ways to make things into salad (and becoming very bored with salad in all of its incarnations) I went on a search for recipes to try with this week's CSA share- seeing as it involves things like kohlrabi and turnips, things I have no experience with, I needed the assist.
This was dinner, and it was amazing. Recipe is originally from Allrecipes.com. My alterations are marked with *
1 bunch swiss chard
1 large onion, chopped*
3 tbsp olive oil
salt and black pepper to taste
4 ounces feta cheese**
* I rarely cook with onion unless I can saute it within an inch of its life. The texture does me in. So in this case, where sauteing was not happening, I substituted in dried onion chunks/bits- not powder as I did still want the stronger onion flavor. I used about 1.5- 2 tablespoons
** 4 ounces turned out to be a lot of feta. If you use that much, go lighter on the salting to taste part of the recipe or you will have a salty finished product. I will probably use a little less- sprinkle it over the top until you have equal coverage, but don't feel you need to use the full 4 oz. The final product is flavorful enough that you can go lightly on the cheese if you so desire.
1- Preheat the oven to 350 degrees F, grease a baking sheet with olive oil
2- Separate the leaves from stems. Chop the stems and toss in a bowl with the onion and 1tbsp olive oil. Salt and pepper to taste and spread onto baking sheet. Bake until the stems are tender and onions start to brown- about 15 minutes. If you use dried onion, reduce time by 5 minutes.
3- Toss the chard leaves with remaining 2tbsp olive oil. Salt and pepper to taste. Spread leaves over the stem mixture, scatter feta over the top.
4- Return to the oven and bake until the feta starts to become golden and the leaves are beginning to crisp- about 20 minutes.
This was dinner, and it was amazing. Recipe is originally from Allrecipes.com. My alterations are marked with *
1 bunch swiss chard
1 large onion, chopped*
3 tbsp olive oil
salt and black pepper to taste
4 ounces feta cheese**
* I rarely cook with onion unless I can saute it within an inch of its life. The texture does me in. So in this case, where sauteing was not happening, I substituted in dried onion chunks/bits- not powder as I did still want the stronger onion flavor. I used about 1.5- 2 tablespoons
** 4 ounces turned out to be a lot of feta. If you use that much, go lighter on the salting to taste part of the recipe or you will have a salty finished product. I will probably use a little less- sprinkle it over the top until you have equal coverage, but don't feel you need to use the full 4 oz. The final product is flavorful enough that you can go lightly on the cheese if you so desire.
1- Preheat the oven to 350 degrees F, grease a baking sheet with olive oil
2- Separate the leaves from stems. Chop the stems and toss in a bowl with the onion and 1tbsp olive oil. Salt and pepper to taste and spread onto baking sheet. Bake until the stems are tender and onions start to brown- about 15 minutes. If you use dried onion, reduce time by 5 minutes.
3- Toss the chard leaves with remaining 2tbsp olive oil. Salt and pepper to taste. Spread leaves over the stem mixture, scatter feta over the top.
4- Return to the oven and bake until the feta starts to become golden and the leaves are beginning to crisp- about 20 minutes.
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Date: 2012-07-02 10:13 am (UTC)no subject
Date: 2012-07-02 02:22 pm (UTC)