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1
Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds.
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2
Transfer to a bowl of cold water, then drain and cut away the stems at the base.
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3
Next cut out the wide part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf.
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4
Set aside the leaves and cut the stems into small dice (about 1/4 inch).
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5
Set aside 1/2 cup of the blanching water for the baking dish.
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6
Heat 1 tablespoon of the oil in a large, heavy skillet over medium-low heat and add the onion.
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7
Cook, stirring until very soft, about 8 minutes.
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8
Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes.
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9
Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
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10
Remove from the heat.
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11
Preheat the oven to 375 degrees.
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12
Oil a baking dish that can accommodate all of the chard rolls.
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13
In a large bowl mix together the rice, onion mixture, herbs, Aleppo pepper and currants if using.
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14
Taste and adjust seasoning.
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15
Place 2 tablespoons of the filling on each chard leaf.
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16
Tuck the sides over the filling and roll up the leaves.
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17
Place in the baking dish.
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18
Drizzle the remaining olive oil over the top and place 1/2 cup water in the baking dish.
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19
Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender.
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20
They should retain their bright green color.
