F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Swiss Chard with Chickpeas and Feta

  • SERVINGS: 4 to 6
  • FAST
  • HEALTHY
  • VEGETARIAN
  1. 1/4 cup extra-virgin olive oil
  2. 3 pounds Swiss chard, stemmed and leaves rinsed but not dried
  3. 4 scallions, white and light green parts only, thinly sliced
  4. 1/4 cup chopped dill
  5. 2 garlic cloves, minced
  6. One 19-ounce can chickpeas, drained and rinsed
  7. Salt and freshly ground pepper
  8. 3 ounces feta cheese, crumbled
  1. Preheat the oven to 400°. Coat an 8-inch-square nonreactive baking dish with 1 tablespoon of the olive oil.
  2. Put the chard in a large pot, cover and cook over high heat, stirring occasionally, until wilted, about 4 minutes. Drain and rinse under cold water; squeeze dry and coarsely chop. In a medium bowl, toss the chard with the remaining 3 tablespoons of olive oil, scallions, dill, garlic and chickpeas. Season with salt and pepper.
  3. Spoon the mixture into the prepared baking dish. Sprinkle the feta on top and push the cheese into the greens. Bake for 15 to 20 minutes, until sizzling hot. Serve immediately.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.