1 bunch Swiss chard, leaves and stems separated and chopped
1 red onion, chopped
3-4 Tbsp olive oil, divided
ground coriander seed
4 oz queso fresco or feta, crumbled
- Preheat oven to 350 degrees.
- Combine the chard stems and onion on a jelly roll pan. Drizzle with olive oil and toss to evenly coat. Season with salt, pepper, cumin, and coriander to taste. Bake for 15 minutes.
- Meanwhile, place the chard leaves in a bag and drizzle with olive oil. Seal the bag and shake so all the leaves are lightly and evenly coated.
- Spread the leaves evenly over the onion and stems. Season again with salt, pepper, cumin, and coriander. Sprinkle the cheese in an even layer over the leaves. Bake for an additional 20-25 minutes until the leaves begin to crisp. Serve immediately and enjoy!
This is an original recipe