I recently stumbled upon a small farmer’s market that seemed to be thriving in the midst of social distancing. Of course, I had to stop, intending to buy one or two veggies but ending up with a car full.
One item I find hard to resist is swiss chard. Especially the rainbow variety. All that dark leafy green nutrition on top of multi-colored stalks. So beautiful!
But greens are not just for salads. Like so many other vegetables, Swiss chard is delicious when roasted!
- Swiss chard, any variety
- Onion, yellow
- Olive oil
- Parmesan cheese, shredded
- Salt and pepper, to taste
How to make roasted swiss chard with parmesan
Roasting Swiss chard is very straightforward. The only thing to keep in mind is that the stems take longer to cook than the leaves. This recipe, like any recipe using all parts of the plant, involves a 2 step cooking process to accommodate this difference.
To start, chop the Swiss chard, keeping the leaves separate from the stems. Also chop the onion. Toss the stems and onion together in a bowl with a little olive oil. Prepare a baking sheet by greasing with olive oil, or by lining with parchment paper or a silicone mat. Place the stem/onion mixture on the baking sheet and bake for about 10 to 15 minutes.
Toss the chopped leaves with a little olive oil and add to the baking sheet. Sprinkle over the half-cooked stems, then sprinkle with Parmesan cheese.
Return to the oven and bake until the stems are tender and the leaves are beginning to crisp. Estimate 15-20 minutes for this. The cheese should be nice and melty as well.
Despite the name, this vegetable does not originate from Switzerland. Instead, it is native to the Mediterranean. It is thought that the adjective “Swiss” may have originated from its initial description by a Swiss botanist. (Wikipedia)
Like most leafy greens, Swiss Chard is packed with healthy nutrition! It’s low in calories yet delivers an impressive array of vitamins: A, C and K, plus calcium, magnesium, iron and potassium, to name just a few. It is nutrient rich and only 35 calories in a cup of cooked greens – an extremely diet friendly food!
Feta cheese will work very well for this. Goat cheese is worth trying as well, just keep in mind that goat cheese is less salty than either feta or Parmesan, so your taste buds might want you to add a little more salt with this choice.
Roasted Swiss Chard with Parmesan
- 1 bunch Swiss Chard rainbow - leaves and stems separated and chopped
- 1 medium yellow onion chopped
- 2- 3 TB Olive oil
- ¼ cup Parmesan cheese shredded
- Salt and black pepper to taste
- Preheat oven to 350F. Line a baking sheet with parchment paper or silicone mat. (or grease with olive oil)
- Toss Swiss chard stems and onion in a large bowl with one tablespoon olive oil. Spread onto prepared baking sheet and season lightly with salt and pepper.
- Bake in preheated oven until the onion is starting to brown and the chard stems have softened, about 10-15 minutes.
- Toss the chard leaves with 1-2 tablespoons olive oil then add to the baking sheet in an even layer. Sprinkle with Parmesan cheese.
- Return to oven and bake an additional 15-20 minutes until the leaves are beginning to crisp and the cheese is melted.
Nutrition values are estimates only, using online calculators. Please verify using your own data.