Roasted Rainbow Chard

One thing that I have learned the deeper I get into cooking vegetables is that roasting is the name of the game.  It releases sweetness, is simple, and in my opinion showcases vegetables flavors in the best kind of way!  I am constantly on a search for any new vegetable to roast and this one is likely a shocker! Rainbow Chard....who woulda thunk it?  Prior to this recipe, I always looked longingly at that dark leafy green in the produce section, perplexed at how in the world to cook it.  Now i'm literally cooking it weekly.  I found this little gem off the 'ol internet - go figure :) Enjoy and eat those greens!!

1 bunch rainbow chard - stems and leaves separated

1 large onion, chopped

3 TBSP olive oil, seperated

salt and pepper

4 oz feta cheese (vegetarian optional)

Preheat the oven to 400 degrees.  Chop both the onions and chard STEMS and toss them with one tablespoon of olive oil and season with salt and pepper.  Roast these in the oven on a baking sheet in a single layer for about 15 minutes.  While roasting, toss the chard LEAVES in 2 tablespoons of olive oil and season with salt and pepper.  After the 15 minutes of roasting stems is complete, add the leaves to the onion/stem mixture.  If using feta, add this to the top of the leaves.  Roast everything for another 15 minutes.  Once you take this out of the oven, toss it all around and allow it to cool a little. This stuff is SOOOO good, and even better the next day.  You will be a little amazed just how small that huge bunch reduces to!