Stuffed Swiss Chard Rolls

1. 1

   Preheat oven to 400u00b0F. Lightly grease a large baking dish. Cover Swiss chard with boiling water and set aside for 1 min, or until leaves are just wilted. Rinse under cold water until leaves are cool then squeeze out excess moisture.

2. 2

   Meanwhile, combine couscous and sun-dried tomatoes. Add 3/4 cup boiling water, cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add basil, ricotta and egg white.

3. 3

   To assemble rolls, lay out chard leaves on a clean work surface with cut sections overlapping slightly. Distribute couscous mixture over center of leaves and roll up to enclose filling. Place rolls, seam-side down, in prepared dish. Pour canned tomatoes over rolls and sprinkle with mozzarella. Bake for 15-20 mins, or until cheese is golden and rolls are heated through. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.