Baked Swiss Chard with Peppers and Feta

Ann Fulton

By Ann Fulton

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Crave-worthy greens are easy thanks to this unique method of preparation that delivers crisps edges and golden brown bits of feta…all while adding a few other veggies to the mix!




Since much of the work I do for The Fountain Avenue Kitchen takes place in the quiet of my kitchen or in front of the computer, I derive a certain joy from the comments that some readers share after they’ve cooked a recipe. Mary Lou from Kentucky found my blog a few years ago, and she graciously comments on every recipe she tries, sometimes providing a little backstory or asking a quick question. On occasion, Mary Lou even sends me a treasured recipe from her collection.

When I first read the following recipe, I was intrigued that Mary Lou baked her Swiss chard. Until otherwise inspired, I typically sautéed chard or added it to soup. The first time I prepared this recipe for my family, I knew it would become a regular on our dinner plates. The dish is unexpectedly delicious and, for those who tend to overlook Swiss chard, it’s a new reason to try.

Baking nutrient-rich Swiss chard mellows its flavor. I like to add a bell pepper for crispness and color. After a stint in the oven, the lightly browned feta topping becomes a crowning glory. A sprinkle of toasted walnuts before serving provides added crunch. With its array of veggies, nuts, and cheese, this dish is satisfying enough to be a light vegetarian meal.

In this recipe, I prefer to use a block of feta as opposed to the pre-crumbled variety. Crumbling it yourself directly over the greens allows you to control the size of the pieces (sometimes the crumbles have a lot of small, powdery pieces) and the flavor is typically better.  For those living near Lancaster’s Central Market, Linden Dale Farms offers a goat’s milk feta that is outstanding.


8-4-20 update: I’ve been making this recipe for over seven years now, and it’s still a favorite. The last time I made it, I had one candy cane (Chioggia) beet, so I very thinly sliced it with a mandolin and added it with the greens. It tasted great and looked beautiful, and I would not hesitate to add one again. I think golden beets would be lovely, too. The key is to thinly slice so it cooks quickly and the edges have a chance to brown a bit.

Baked Swiss Chard with Peppers and Feta
Baking Swiss chard may just be my favorite way to enjoy these healthy greens. The heat of the oven mellows the flavor and the additional ingredients create a side dish that is incredibly satisfying. I like to add the bell pepper in the second stage of baking to keep it slightly crisp.

Yields 4 servings.
  • 1 bunch rainbow chard (about 8 ounces), rinsed and well drained
  • 1 medium onion, chopped or sliced (separate the pieces)
  • 3 tablespoons olive oil, divided use (plus a little extra for greasing the pan)
  • 1 red or yellow bell pepper, seeded and thickly sliced or chopped
  • 1 slightly rounded 1/2 cup (about 2 1/2 ounces) feta cheese, crumbled
  • Freshly ground pepper to taste (I use about 1/4 teaspoon)
  • Optional: chopped, toasted walnuts for garnish (about 1/4 cup)
  1. Preheat the oven to 350 degrees F. Grease a baking sheet with sides with olive oil.
  2. Separate the stems from the leaves of the Swiss chard and chop both, keeping the piles separate. I like to chop the stems into bite-size pieces and the leaves into pieces 2-3 inches long and across.
  3. Toss the chard stems and sliced onion in a bowl with 1 tablespoon of the olive oil. Season with pepper to taste, and spread onto the prepared baking sheet. (I completely omit salt in this recipe as the feta offers sufficient saltiness; if you prefer more, you may always salt at the end.)
  4. Bake in the preheated oven until the chard stems have softened and the onion is starting to brown, about 15 minutes. Remove from the oven and stir around a little.
  5. In the bowl you used to toss the stems and onions, toss the chard leaves and the sliced pepper with 2 tablespoons of olive oil and a few more grinds of the pepper mill. (I find this easiest to do with my clean hands.) Sprinkle the leaves and peppers over the stem mixture, and then scatter the feta cheese over top.
  6. Return to the oven, and bake until the leaves are beginning to crisp and the feta is starting to turn golden, about 20 minutes. You may also broil for a minute or so at the end to add a hint of crispiness to the leaves and a touch of golden brown to the feta. Just watch very closely so as not to burn.
  7. Remove from the oven and sprinkle with the optional walnuts, if desired.
The Fountain Avenue Kitchen

I like to add the peppers along with the chard leaves so they remain crisper. You may add some with the chard stems and onions and some with the leaves the first time you make this dish to see which way you prefer them.

After the onions and chard stems are soft, pile on the leaves, the peppers and the feta and return to the oven…

Crave-worthy greens are easy thanks to this unique method of preparation that delivers crisps edges and golden brown bits of feta...all while adding a few other veggies to the mix!

…the end result is a surprisingly delicious and super healthy dish!


Click here for a blue cheese and mushroom spin that also incorporates a variety of greens.

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  1. AvatarMary Lou Keller

    Ann I am so happy you liked this recipe! I think last time I made it I had cut my leaf pieces too small. It really does shrink up after baking! I am also going to add red peppers next time, that would make a perfect addition.

    I need to get some chard to plant on my deck I some big pots again this year..

    1. AvatarAnn

      We really do love this recipe, Mary Lou! Thank you again for sharing it. You are right, the leaves do shrink a bit so erring on the side of bigger pieces is helpful. Chard and kale are two plants that always seem to do well in our garden…and we love eating them!

  2. AvatarKate Brossman

    We just tried this wonderful recipe tonight. Didn’t have feta, so I substituted goat cheese. Everyone enjoyed it, with my husband saying that it is his favorite version of chard. I can’t wait for my garden chard to come in. Also, I tried Ann’s suggestion of pre-baking some yellow pepper and adding some in with the chard. Enjoyed both versions. Thanks!

  3. AvatarJill

    Made this tonight with beet greens/stems. Very tasty! Will definitely make it again, trying other greens too!

    1. AvatarAnn

      I am so glad you enjoyed this recipe, Jill. I, too, have been having fun experimenting with different combinations of greens. So far, I like them all!

  4. AvatarAnne

    Good stuff! Pleased to use all leaves and stems. Delicious. Like crispness of Chard and saltiness of feta.

  5. Pingback: The Fountain Avenue Kitchen – Baked Greens with Mushrooms and Blue Cheese

  6. AvatarMary Lou Keller

    Thanks Ann! I am looking forward to getting my Swiss chard on Friday and I will be making this dish over the weekend. I have some mini sweet peppers to use with it and also have goat cheese that I think I will use instead of feta. When I made this the first time a couple of years ago, it was the first time i had ever fixed Swiss chard.

  7. AvatarJeanne


    I love your site, the recipes, and the reason for the name of your site. The longer I live, the more I realize the important contribution my mother and grandmothers made to my life. And it often involved food, and other creative endeavors. There is no substitute for wholesome, life-giving food shared with a happy heart. Thanks for creating such a great blog. And now I won’t miss a recipe since I signed up for email!

    1. AvatarAnn

      Your thoughtful message made my day, Jeanne. Thank you! I am so glad you found my site and share the wonderful connection to food and family!