Ingredients:

  • 1 bunch (450g) Swiss chard, stems and leaves separated
  • 3 tbsp extra-virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 cup (75g) feta cheese, crumbled
  • 2 tbsp (10g) Parmesan cheese, finely grated
  • 1 tsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Chop the separated chard stems into 1/2-inch pieces and roughly chop the leaves into 2-inch ribbons.
  2. In a mixing bowl, toss the chard stems with 1 tbsp of olive oil, half of the minced garlic, salt, and pepper. Spread the stems on the baking sheet and roast for 8–10 minutes until slightly softened.
  3. Push the roasted stems to the side of the pan and add the chard leaves. Drizzle with the remaining olive oil and garlic, tossing gently to coat. Return to the oven for 5–7 minutes until the edges are mahogany-colored and crisp.
  4. Remove the pan from the oven. Immediately sprinkle the crumbled feta and grated Parmesan over the greens and drizzle with lemon juice. Return to the oven for 2 minutes until the feta softens and the Parmesan forms a golden crust.