Chard and Feta Bake

Our chard is growing vigorously. I picked a couple of pounds the other day to make this excellent casserole.

The cheese and chickpeas provide protein. Chard is chock-full of vitamins and minerals, and is receiving attention for its balancing effects on blood sugar levels. So this is a very healthy one-dish dinner.

Chard and Feta Bake
2 lbs chard
2 tbsp olive oil, divided use
1 stem green garlic or 1 clove regular, sliced
2 spring onions, sliced
1/4 cup basil, coarsely chopped
1 can chickpeas, drained (or 1/3 cup dry, cooked)
4 oz feta, diced

Preheat oven to 400°F.

Strip the chard stems from the leaves. Cut the stems in 1 inch or smaller pieces. Coarsely chop the leaves.

Warm 1 tbsp olive oil in a large pot. Add the stems, garlic and onion and sauté until the stems are tender. Stir in the chard leaves and basil, cover and let cook until all is soft.

Drain the greens, squeezing out some of the excess water. Toss them with 2 tbsp olive oil, chickpeas, and salt and pepper to taste.

Oil a shallow 2-quart casserole. Spoon in the greens. Sprinkle the feta over top, pushing it into the greens.

Bake 15-20 minutes until sizzling hot. Serve immediately.

Serves 4-6. Great as leftovers too.