Recipe by Sarah Ward
Swiss chard is one underrated vegetable. Not only does it look beautiful in the garden, but it has a wonderful flavor that stands up well to both cooking and raw eating, and you can eat both leaves and stems. Chard is also somewhat heat tolerant, so it lasts longer in the garden than some other greens.
Served warm with a honey-feta vinaigrette, this hearty salad makes a wonderful side dish or light lunch, or turn it into a main meal by topping it with grilled chicken or salmon. For the chopped vegetables, consider sweet potatoes, turnips, beets, and other root vegetables.
Yield: 6 servings
- 4-6 Swiss chard leaves with long stems
- 2-3 cups chopped vegetables (bite-sized)
- 6 Tbsp olive oil
- ½ lb red and green leaf lettuce, chopped
- ¼ cup white wine vinegar
- 2 tsp honey
- 2 Tbsp crumbled feta cheese
- ¼ tsp ground black pepper
- ¼ tsp thyme
- Salt and pepper to taste
Preheat oven to 350℉.
Remove stems and ribs from Swiss chard leaves. Chop stems and combine with chopped vegetables in a large bowl. Toss in 3 tablespoons of olive oil and spread on a lined baking sheet. Sprinkle with salt and pepper.
Roast for 20-30 minutes or until tender. Cut chard leaves into small strips and put in mixing bowl. Once vegetables are cooked, add to chard, toss, and let sit for 5 minutes, allowing chard to wilt.
Add remaining ingredients to a lidded container. Shake vigorously for several seconds.
Combine roasted vegetables with lettuce and serve with feta vinaigrette.