I’ve been searching high and low for some sort of baked chard recipe (way too much chard in the vegetable box right now), just to see if anyone’s done it. Since nobody (that I know of) has, I decided to take a chance and just do it. Who’d a thunk, it actually turned out really good, especially with the roasted duck and buttermilk mashed potatoes from Friday’s Food Foray adventure.
The general recipe is written with olive oil, but this batch made use of the rendered duck fat which made it taste really really divine. The only caloric value is what’s poured onto the chard. For me, the salt and the crunch echoes that of a potato chip. I think I might be onto something… [K]
Baked Beet Greens / Chard / Kale
~ Ingredients ~
- 1 bunch (6-8 oz.) Swiss chard leaves / beet greens / kale leaves
- 2 tbsp. olive oil
~ Preparation ~
Preparation Time: 20 minutes
Preheat oven to 400º F.
Rinse greens, discard center stem and chop to about business card sizes; spin dry. Toss with olive oil in salad bowl.
Line two cookie sheets with aluminum foil. Spread greens in single or double (but thin) layer onto cookie sheets and sprinkle with salt and pepper. Bake for 10-12 minutes.
Nutrition content per serving: 114 calories, 0g carbs, 0g protein, 14g fat, 0g fiber
Cost per serving: $0.22
Source: Rustic Garden Bistro