Lemony Bulgur-Stuffed Swiss Chard Leaves Recipe

Name: Lemony Bulgur-Stuffed Swiss Chard Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 medium Swiss chard leaves, stems and ribs removed; 1 cup coarse bulgur (about 6 ounces); 2 cups boiling water; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 medium onion, finely chopped; 2 long green Korean peppers, or 1 poblano chile, seeded and finely chopped; 1 tablespoon Turkish red pepper paste (see Note); 1 plum tomato, cut into 1/4-inch dice; 1/2 cup mixed chopped herbs, such as parsley, dill and mint; 2 tablespoons fresh lemon juice; Salt; Freshly ground pepper

Servings: persons

24 medium Swiss chard leaves, stems and ribs removed
1 cup coarse bulgur (about 6 ounces)
2 cups boiling water
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
2 long green Korean peppers, or 1 poblano chile, seeded and finely chopped
1 tablespoon Turkish red pepper paste (see Note)
1 plum tomato, cut into 1/4-inch dice
1/2 cup mixed chopped herbs, such as parsley, dill and mint
2 tablespoons fresh lemon juice
Salt
Freshly ground pepper

1
In a large pot of boiling salted water, blanch the chard leaves until bright green, 1 minute.
2
Drain the leaves and rinse under cold water.
3
Drain again and carefully pat the leaves dry with paper towels.
4
In a heatproof medium bowl, cover the bulgur with the boiling water.
5
Cover and let stand until the water has been absorbed and the bulgur is tender, about 15 minutes.
6
In a skillet, heat the 3 tablespoons of oil.
7
Add the onion and cook over moderate heat until translucent, 4 minutes.
8
Add the peppers and cook until softened, 5 minutes.
9
Stir in the red pepper paste.
10
Add the diced tomato and cook until sizzling, 1 minute.
11
Remove from the heat.
12
Stir in the bulgur, herbs and lemon juice and season with salt and pepper.
13
Spread a chard leaf out on a work surface; overlap the leaf to fill the space where the rib was.
14
Mound 3 tablespoons of the filling on the lower third of the leaf.
15
Bring the lower end of the leaf up and over the filling and roll up tightly, folding in the sides as you go.
16
Repeat with the remaining chard leaves and filling.
17
Arrange the stuffed leaves on a platter.
18
Drizzle with oil, season with salt and serve.

1202

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 medium Swiss chard leaves, stems and ribs removed, 1 cup coarse bulgur (about 6 ounces), 2 cups boiling water, 3 tablespoons extra-virgin olive oil, plus more for drizzling, and more.

Yes, Lemony Bulgur-Stuffed Swiss Chard Leaves falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemony Bulgur-Stuffed Swiss Chard Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions