Crisped oven-roasted Swiss chard and red pepper topped with baked feta and toasted walnuts.
Prep Time15 minutesmins
Cook Time35 minutesmins
Servings: 4
Author: Adapted from XANDISMOM Roasted Swiss Chard with Feta
Ingredients
1bunch rainbow chard - leaves and stems separated and chopped
1red pepperchopped
2tablespoonolive oildivided
salt and black pepper to taste
2tsp.lemon juice
2ouncescrumbled feta cheese
1/3c.toasted chopped walnuts
Instructions
Preheat an oven to 350 degrees.
Place the chard stems and pepper on a baking sheet and drizzle with 1 tablespoon olive oil. Toss to coat. Season with salt and pepper to taste, and toss again. Spread out on sheet.
Bake in the preheated oven until the chard stems have softened, about 15 minutes. Toss the chard leaves with 1 tablespoons of olive oil, lemon juice salt, and black pepper. Sprinkle the leaves over the stem-pepper mixture, then scatter the feta cheese over top.
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. Top with walnuts and serve.