{"id":1650,"date":"2018-10-02T07:00:10","date_gmt":"2018-10-02T07:00:10","guid":{"rendered":"http:\/\/www.sayulitalife.com\/sayulero\/?p=1650"},"modified":"2018-10-02T07:00:10","modified_gmt":"2018-10-02T07:00:10","slug":"live-love-eat-in-sayulita-recipe-for-roasted-kale-swiss-chard","status":"publish","type":"post","link":"https:\/\/www.sayulitalife.com\/sayulero\/live-love-eat-in-sayulita-recipe-for-roasted-kale-swiss-chard\/","title":{"rendered":"LIVE, LOVE, & EAT in SAYULITA- Recipe for Roasted Kale & Swiss Chard"},"content":{"rendered":"

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 \u201cOnce Upon a Chef.\u201d 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. T<\/span>er<\/span>renal 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. <\/span>Furthermore, you can find kale during high season at th<\/span>e <\/span>Mercado del Pueblo<\/span><\/a>. <\/span>Thus, you can make this yummy vegetable dish in your Sayulita kitchen pretty much anytime you would like!<\/span><\/p>\n

 <\/p>\n

INGREDIENTS:<\/b><\/p>\n

-3\/4 pound of swiss chard and kale, mixed, organic<\/span><\/p>\n

-1 small onion, cut in half and sliced very thinly<\/span><\/p>\n

-3 tablespoons of organic extra-virgin olive oil<\/span><\/p>\n

-fresh ground pepper & a pinch of salt<\/span><\/p>\n

-1\/2 cup crumbled feta cheese <\/span>(I prefer goat feta, if you can find it)<\/span><\/i><\/p>\n

-1\/2 teaspoon fresh lemon juice<\/span><\/p>\n

 <\/p>\n

METHOD:<\/b><\/p>\n

    \n
  1. \u00a0\u00a0\u00a0\u00a0\u00a0Preheat oven to 350 degrees<\/span><\/li>\n
  2. \u00a0\u00a0\u00a0\u00a0\u00a0Line a baking sheet with parchment paper<\/span><\/li>\n
  3. \u00a0\u00a0\u00a0\u00a0\u00a0Cut off the center stems of both the chard and kale<\/span><\/li>\n
  4. \u00a0\u00a0\u00a0\u00a0\u00a0Toss the stems with about 1 tablespoon of the olive oil, a few grinds of pepper, and a pinch of salt<\/span><\/li>\n
  5. \u00a0\u00a0\u00a0\u00a0\u00a0Saute the stems until they become tender<\/span><\/li>\n
  6. \u00a0\u00a0\u00a0\u00a0\u00a0Add the chard\/kale stems with the sliced onions and saute again until onions have started to brown or caramelized<\/span><\/li>\n
  7. \u00a0\u00a0\u00a0\u00a0\u00a0Add the mixture onto the parchment lined pan, spreading out into a single layer<\/span><\/li>\n
  8. \u00a0 \u00a0 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<\/span><\/li>\n
  9. \u00a0 \u00a0 Bake for about 10 minutes or until the chard and kale leaves have started to get crispy<\/span><\/li>\n
  10. \u00a0\u00a0\u00a0Take out of oven and sprinkle the crumbles of feta cheese over the top<\/span><\/li>\n
  11. \u00a0\u00a0\u00a0Put 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<\/span><\/li>\n
  12. \u00a0\u00a0When done, take out of oven and drizzle the top with fresh lemon juice<\/span><\/li>\n<\/ol>\n

    Enjoy!<\/p>\n

    Tomorrow my plan is to make Food Network\u2019s Guy Fieri\u2019s Stuffed Burgers. If they are as delicious as they sound, they will be in my next column.<\/span><\/p>\n

    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 <\/span>LIVE LOVE & EAT in SAYULITA<\/span><\/a>.<\/span><\/p>\n

    I LOVE hearing from you!<\/span><\/p>\n

     <\/p>\n

    Written by: Karina Shecter<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    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 \u201cOnce Upon a […]<\/p>\n","protected":false},"author":6,"featured_media":1652,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[3,8,9,14],"tags":[],"class_list":["post-1650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feature-post","category-sayulita-business","category-sayulita-community","category-sayulita-food"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/posts\/1650","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/comments?post=1650"}],"version-history":[{"count":0,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/posts\/1650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/media\/1652"}],"wp:attachment":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/media?parent=1650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/categories?post=1650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/tags?post=1650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}