Roasted Swiss Chard & Terrell Creek Farm Finley Feta

(Picture coming soon!)

Total Time: 45 minutes, Serves: 4 to 6


  • 1 bunch chard leaves and stems separated and chopped
  • 1 large onion chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tablespoon olive oil
  • 4 ounces Terrell Creek Finley Feta, broken into 1/2 pieces


  • Preheat oven to 350 degrees
  • Grease a baking sheet with olive oil
  • Toss the chard stems and onions into a bowl with 1 tablespoon olive oil
  • Season with salt and pepper to taste, and spread onto the prepared baking sheet
  • Bake in the preheated oven until the chard stems have softened and the onion is beginning to brown on the corners (about 15 minutes)
  • Toss the chard leaves with 2 tablespoons of olive oil, salt and black pepper
  • Sprinkle the leaves over the stem mixture, then scatter the feta cheese over the top
  • Return to the oven and bake until the stems are tender, the leaves are beginning to crisp and the feta is melted and golden (about 20 minutes)

Note: This is a Terrell Creek Farm Original Recipe.

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