Last week, I had a bunch of rainbow chard that was starting to wilt, so I was looking for a way to prepare it where the wiltiness wouldn’t matter (aside from suateeing; I get tired of sauteeing). I wonder if you can bake chard, I wondered? You can! And it’s really quite good! I baked mine with some seitan I’d made earlier in the day, though of course you could just do the chard alone, or use another meat or meat-substitute of your choosing. [If you do want to try making seitan, though, here’s a basic recipe].
Swiss chard (of which rainbow chard is one variety) is low-cal and packed with vitamins. One serving contains more than half your daily recommended Vitamin C dose, 214% of Vitamin A, and 700+% of Vitamin K—along with 10% your recommended daily dose of calcium, 22% of iron, 38% of magnesium, 27% of potassium and 29% of magnesium. One serving also has 3 grams protein and 4 grams dietary fiber. Garlic and onion give the dish added flavor, vitamins and minerals, while the melted, slightly-browned mozzarella adds calcium, protein—and a delicious savoriness.
Crispy Baked Chard with Mozzarella
1 bunch rainbow chard
4 cloves garlic, chopped
½ cup diced yellow or white onion
shredded mozzarella cheese
olive oil or grapeseed oil
salt and pepper
Preheat oven to 350 degrees.
Cut or tear chard leaves into pieces about 2 inches by 4 inches. Discard stems.
Coat baking dish lightly with olive or grapeseed oil. Layer dish with chard, onion and garlic. Add salt and coarse ground pepper, and drizzle lightly with additional oil. Use your hands or salad utensils to mix everything up, so the oil, onions and garlic are spread evenly throughout the chard. Sprinkle mozzarella cheese on top.
Bake about 20 minutes, or until chard is slightly crispy and cheese is lightly browned.
If you are adding seitan: Pan-fry seitan slices in olive oil (until outer edges are crispy) while chard cooks. Add seitan slices to chard with about five minutes left to cook.