1 bunch of Swiss Chard or Kale leaves with long stems
2-3 cups chopped vegetables (Onions, broccoli, beets, turnips, carrots, potatoes…)
6 Tbsp olive oil
½ lb lettuce mix
¼ cup white wine vinegar
2 tsp honey
2 Tbsp crumbled feta cheese
¼ tsp ground black pepper
¼ tsp thyme
Salt and pepper to taste

Preheat oven to 350℉. Remove stems and ribs from Swiss chard or kale leaves. If using chard, chop up the stems and combine with chopped vegetables in a large bowl. Toss in 3 tablespoons of olive oil and spread on a lined baking sheet. Sprinkle with salt and pepper. Roast veggie mix for 20-30 minutes or until tender. Cut chard/kale leaves into small strips and put in a mixing bowl. Once vegetables are cooked, add to chard/kale, toss, and let sit for 5 minutes, allowing leaves to wilt. Meanwhile, combine the remaining olive oil, vinegar, honey, thyme, and salt & pepper in a jar and shake to combine. Serve roasted vegetables over a bed of greens with feta and vinaigrette. Enjoy!