Today I am making Roasted Kale and/or Swiss Chard with Feta. If you read my last column, I talked about Jen Segal from the blog and cookbook “Once Upon a Chef.” Jen has wonderful recipes; everything that I have made of hers has been delicious. I have adapted her recipe a little bit by adding kale to mine. Terrenal Organic store in Sayulita will likely carry organic chard and/ or kale by November, but please check with them first. Mega in Bucerias also usually carries both. Furthermore, you can find kale during high season at the Mercado del Pueblo. Thus, you can make this yummy vegetable dish in your Sayulita kitchen pretty much anytime you would like!
-3/4 pound of swiss chard and kale, mixed, organic
-1 small onion, cut in half and sliced very thinly
-3 tablespoons of organic extra-virgin olive oil
-fresh ground pepper & a pinch of salt
-1/2 cup crumbled feta cheese (I prefer goat feta, if you can find it)
-1/2 teaspoon fresh lemon juice
- Preheat oven to 350 degrees
- Line a baking sheet with parchment paper
- Cut off the center stems of both the chard and kale
- Toss the stems with about 1 tablespoon of the olive oil, a few grinds of pepper, and a pinch of salt
- Saute the stems until they become tender
- Add the chard/kale stems with the sliced onions and saute again until onions have started to brown or caramelized
- Add the mixture onto the parchment lined pan, spreading out into a single layer
- Toss the kale/chard leaves with the remaining 2 tablespoons of olive oil, again adding a pinch of salt and a few grinds of pepper, and then lay over the top of the pan, spreading out into a single layer
- Bake for about 10 minutes or until the chard and kale leaves have started to get crispy
- Take out of oven and sprinkle the crumbles of feta cheese over the top
- Put back in oven and bake until the leaves begin to crisp and the feta is a light golden color; this should take about 20 minutes
- When done, take out of oven and drizzle the top with fresh lemon juice
Tomorrow my plan is to make Food Network’s Guy Fieri’s Stuffed Burgers. If they are as delicious as they sound, they will be in my next column.
Please note that I am not available for catering until November, but if you have any questions or comments you can reach me at my web-page LIVE LOVE & EAT in SAYULITA.
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Written by: Karina Shecter