Swiss Chard Baked Eggs Recipes

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ROASTED SWISS CHARD WITH FETA



Roasted Swiss Chard with Feta image

This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.

Provided by XANDISMOM

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 4

Number Of Ingredients 6

1 bunch rainbow chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
  • Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
  • Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem 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.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g

BAKED SWISS CHARD



Baked Swiss chard image

Try baking leafy greens with garlic, cream and Parmesan for an indulgent side dish - perfect with your Sunday roast

Provided by Theo Randall

Categories     Side dish

Time 55m

Number Of Ingredients 8

oil or butter, for greasing
1kg Swiss chard , stems cut into 1cm pieces and leaves into quarters
200ml double cream
1 garlic clove , crushed to a paste with sea salt
2 egg yolks
200g parmesan , grated (or vegetarian alternative)
75g dried breadcrumbs
1 tsp fresh thyme leaves

Steps:

  • Put a pan of salted water on to boil and cook the chard stalks for 2 mins until tender. Remove the stalks with a slotted spoon. Add the leaves and cook for 30 secs-1 min. Drain and reserve 200ml of the cooking water. In a saucepan, bring the cream to a simmer, then add the garlic and cook for 2 mins. Whisk in the water, egg yolks and 140g Parmesan, and let them all melt together and bubble for 3 mins.
  • Heat oven to 180C/160C fan/gas 4. Add the chard to the saucepan, season, mix well and tip into a greased baking dish. Top with the breadcrumbs, thyme and remaining Parmesan. Cover with foil and bake for 15 mins. Remove the foil and cook for 15 mins more until golden and bubbling.

Nutrition Facts : Calories 403 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium

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