SWISS CHARD AND PECAN PESTO
1/2 cup olive oil, divided
10 leaves Swiss chard, chopped
4 cloves garlic, chopped
1 cup basil leaves
1 cup pecans
1/2 teaspoon sea salt
1 tablespoon lemon juice
1 (3 ounce) package grated Parmesan cheese
salt and ground black pepper to taste
Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until
the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool. Process the basil, pecans, sea salt,
Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss
chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with
salt and pepper.
Steam the chard and cook up some potatoes.
Add the your salads.
ROASTED SWISS CHARDS WITH FETA
1 bunch rainbow chard - leaves and stems separated
and chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil. Toss the chard stems and onions
in 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 starting 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 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.