Roasted Chard
This is a back-to-basics chard recipe, and it's seriously tasty. With cheese and a little lemon zest, it's full of spring flavour.
Substitutes?
- No onion? Use shallot instead
- No cheddar? Use feta instead, or your favourite plant-based cheese if you're vegan.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
a bunch of chard
1 onion
2 tbsp olive oil
salt & pepper
4 tbsp cheddar (grated)
½ lemon (zested)
Recipe:
- Preheat the oven to 180C/160C fan/gas mark 4.
- Separate the chard leaves from the chard stems, and roughly chop both the stems and the onion. Add to a baking dish with 1 tablespoon of olive oil and a pinch of salt and pepper. Mix to coat and roast for 15 minutes.
- Toss the chard leaves with the remaining tablespoon of olive oil, and season with salt and pepper. Place add the leaves into the stem mixture before scattering over some grated cheese and lemon zest.
- Roast until the stems are tender and the leaves are beginning to turn crispy. The cheese should be melted and golden - this should take about 15-20 minutes.
- Serve hot and enjoy
How to store
Store in an airtight container in the fridge for up to 3 days.
