Stuffed Swiss Chard

1. 1

   Trim excess stems from 9-10 Swiss chard leaves and bring a pot of water to a boil. Add a good pinch of salt. Place each leaf in the water one at a time and cook for roughly half a minute, you want it bright green and wilted slightly, just enough to roll your filling in without tearing the leaf.

2. 2

   Place leaves on a board and stuff with your spiced rice (or other grain) mixture. Suggested additions; tomatoes, scallion, peas, herbs, cheeses, olives, nuts, parsley, etc) This can be any size you like, I opt for the size of an egg roll, generally. Roll up and tuck into a buttered casserole. When complete top with a bit of tomato sauce and then a bit of chicken stock, moistening but not drowning the rolls. Season with a bit of salt and freshly ground black pepper. Cover with foil and bake at 400 for roughly a half hour. Remove cover and grate good cheese over and broil or heat again until cheese is melted. Drizzle with olive oil, and if you like, another sprinkle of salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.