Best Easy Chard With Feta And Cherry Tomatoes Recipes

RED CHARD WITH FETA AND TOMATOES

Red Chard with Feta and Tomatoes image

This delicious vegetable dish with chard and tomatoes is simmered in a hearty sauce with garlic, cream, and feta cheese. Tastes great as a vegetarian main with some crusty bread.

Provided by ulli999

Categories Side Dish Vegetables Tomatoes

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil, or more as needed
½ onion, minced
2 cloves garlic, minced
2 bunches red Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1 teaspoon vegetable stock powder
salt and pepper to taste
2 tomatoes, diced
4 ounces feta cheese, diced
½ cup heavy cream, or as needed

Steps:

Heat olive oil in a large skillet over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add chard stems and cook until softened, about 5 minutes.
Place chard leaves in pot, cover, and simmer over low heat until leaves are wilted, about 8 minutes. Season with vegetable stock, salt, and pepper; stir in tomatoes and feta cheese and cook until feta starts to melt, 2 minutes. Pour in cream and heat for another 2 minutes.

Nutrition Facts : Calories 495.5 calories, Carbohydrate 20.9 g, Cholesterol 132 mg, Fat 41.6 g, Fiber 5.6 g, Protein 14.9 g, SaturatedFat 23.2 g, Sodium 1227 mg, Sugar 9.5 g

EASY CHARD WITH FETA AND CHERRY TOMATOES

Easy Chard with Feta and Cherry Tomatoes image

This is a super easy and delicious chard recipe that only uses few ingredients--serve as a vegetarian side or a vegetarian main with crusty bread.

Provided by barbara

Categories Side Dish Vegetables Tomatoes

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

1 bunch chard
1 cup cherry tomatoes, halved
4 ounces feta cheese, cubed, or more to taste
1 clove garlic, sliced
salt and ground black pepper to taste
1 pinch freshly ground nutmeg

Steps:

Cut off the thick stems of chard and disregard. Roughly chop chard leaves and wash. Place wet chard into a pot, cover, and cook over medium heat until chard has wilted, about 5 minutes.
Add cherry tomatoes, feta cheese, and garlic and cook, uncovered, for about 5 minutes, stirring occasionally. Season with salt, pepper, and nutmeg.

Nutrition Facts : Calories 191.8 calories, Carbohydrate 10.8 g, Cholesterol 50.5 mg, Fat 12.7 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 959.1 mg, Sugar 3.7 g

SWISS CHARD WITH TOMATOES

Swiss Chard With Tomatoes image

I love Swiss chard and really like this recipe combining it with tomatoes and garlic. Recipe from Chicago Trib FOOD section years ago.

Provided by Hey Jude

Categories Lunch/Snacks

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb red swiss chard or 1 lb green swiss chard
3 tablespoons extra virgin olive oil
1/2 cup soft fresh breadcrumb
1 clove garlic, minced
2 small tomatoes, i use italian tomatoes,seeded and diced
1/4 teaspoon salt
crushed red pepper flakes

Steps:

Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
Remove from heat and sprinkle bread crumbs over the top.

ONE-PAN FETA PASTA WITH CHERRY TOMATOES

One-Pan Feta Pasta With Cherry Tomatoes image

In 2018, the Finnish blogger Jenni Hayrinen posted a recipe for baked feta pasta. The dish became a full-on TikTok sensation, popular to the point that supermarkets were selling out of feta. This version streamlines her recipe. Instead of cooking the pasta separately, it's added to the casserole dish with the baked feta and tomatoes, turning it into a cozy one-pan meal. (Also note that you'll need an electric kettle to boil the water. So maybe it's more like a one-and-a-half-pan meal.) Don't think of this as a pasta dish in an Italian, al-dente sense. It's more like a creamy casserole along the lines of mac and cheese. In any case, it's comforting and supremely easy.

Provided by Melissa Clark

Categories dinner, weekday, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pints cherry tomatoes
5 garlic cloves, peeled and left whole
5 thyme sprigs
2 rosemary sprigs
1 1/2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for serving
8 ounces feta
1/2 teaspoon black pepper, plus more for serving
Pinch of red-pepper flakes
12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi
3 cups boiling water
1 cup torn basil leaves
Flaky sea salt, for serving

Steps:

Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.