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1
Preheat the oven to 400F.
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2
Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside.
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3
Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use.
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4
Bring a large pot of water to a boil; add a pinch of salt.
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5
Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds.
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6
Lay flat on a baking sheet lined with paper towels to drain.
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7
Melt butter with oil in a medium skillet over medium heat.
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8
Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper.
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9
Cook, stirring occasionally, until translucent, about 3 minutes.
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10
Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more.
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11
Transfer to a medium bowl, and add pine nuts; let stand until cool.
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12
Stir in rice, cheeses, and bread crumbs.
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13
Season with salt and pepper.
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14
Place a blanched leaf facedown on a work surface.
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15
Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends.
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16
If using smaller leaves, overlap 2 leaves so they are about 10 x 5 inches.
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17
Spoon 1 cup filling about one-third of the way up leaf.
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18
Fold bottom of leaf over mixture.
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19
Fold in sides.
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20
Roll to enclose filling completely, creating a 3 x 2-inch bundle.
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21
Repeat with remaining leaves and filling.
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22
Transfer to a 9 x 13-inch baking dish.
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23
Tent with foil.
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24
Bake until heated through, about 15 minutes.
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25
Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.
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26
Heat oil in a medium, straight-sided skillet over medium heat.
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27
Add garlic, and cook until fragrant, about 30 seconds.
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28
Stir in tomatoes, salt, and pepper.
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29
Cook, stirring occasionally, until tomatoes are soft, about 10 minutes.
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30
Remove from heat, and let stand 10 minutes.
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31
Pass through the medium disk of a food mill.
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32
The sauce can be refrigerated in an airtight container up to 3 days.
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33
Reheat before serving.
