Roasted Swiss Chard with Feta
Some recipes are a total surprise. When my friend (and Once Upon a Chef right hand) Betsy Goldstein told me about this dish, I thought it seemed really odd. But I made it and before long I was texting her to say, “I’m home alone and in danger of eating this entire pan.” The top layer and outer edges of the chard get crispy, almost like kale chips, while the bottom layer stays tender. But the biggest revelation is the cooked feta, which turns golden and slightly caramelized. Leftovers are delicious, too, and are even good cold, eaten standing at the fridge door.
- ¾ pound Swiss chard (green, red, yellow or rainbow), stems chopped into slices about ½-inch thick, leaves chopped into ribbons about 1-inch wide
- 1 small yellow onion, halved and thinly sliced
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- ½ cup crumbled feta cheese
- ½ teaspoon fresh lemon juice, from 1 lemon
- Preheat the oven to 350 degrees and set an oven rack in the middle position. Line a 13-by-18‑inch baking sheet with heavy-duty aluminum foil for easy cleanup.
- Directly on the prepared baking sheet, toss the chard stems and onion with 1 tablespoon of the oil, a pinch of salt and a few grinds of pepper. Spread into a single layer. Bake until the chard stems have softened and the onion is just starting to brown, about 15 minutes.
- Remove the pan from the oven and add the chard leaves on top of the stem-and-onion mixture. Drizzle with the remaining 2 tablespoons oil, a pinch of salt and a few grinds of pepper. Using tongs, toss the leaves so that they are evenly coated. Sprinkle the feta over the top and return the pan to the oven. Bake until the stems are tender, the leaves around the perimeter of the pan are beginning to crisp and the feta is melted and golden, about 20 minutes. Drizzle the lemon juice over the top. Taste and adjust the seasoning, if necessary, and serve.
- Heads Up: Be careful with the salt: you only need about 1/8 teaspoon for the whole pan, as the feta adds plenty of salty, tangy flavor.
- Pro Tip: To easily remove the chard leaves from the stems, hold a leaf by the bottom of the stem with one hand and slide your thumb and index finger on the opposite hand up the stem to quickly separate the two.
- Reprinted with permission from Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes by Jennifer Segal (Chronicle Books, 2018). Photo credit: Alexandra Grablewski.