- 1 bunch rainbow or regular chard (about 10 ounces), rinsed, well drained, and patted dry
- 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 sliced or chopped
- 1 slightly rounded ½ cup (about 2½ ounces) feta cheese, crumbled
- Freshly ground pepper to taste
- Optional topping: ¼ – ⅓ cup chopped, toasted walnuts