Wednesday, April 3, 2013

Mexican Roasted Chard

This is my new favorite Swiss chard recipe!  I am always on the lookout for new ways to prepare vegetables as a side dish for Mexican food to avoid having rice or chips and salsa.  I decided to play around with roasted chard and came up with a delicious combination.  It has a very mild flavor and is so easy to prepare!  I also love that it uses the stem, so every bit of the plant is utilized.  My whole family can't wait to enjoy this side dish again soon!


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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.  
  4. 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

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