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1
Bring a medium saucepan of water to a boil.
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2
Halve the chard leaves lengthwise and remove the thick ribs and stems.
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3
Cut the ribs and stems into 1/4-inch dice and transfer 3/4 cup to a large bowl; discard the rest.
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4
Blanch the chard leaves in the boiling water until just wilted, about 10 seconds.
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5
Transfer the chard leaves to a bowl of ice water to cool, then drain and pat dry.
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6
Bring the water in the saucepan back to a boil.
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7
Add the nettles and blanch for 1 minute (10 seconds if using spinach).
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8
Drain and refresh in ice water, then drain and squeeze dry.
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9
Coarsely chop the nettles and add to the chard stems, along with the parsley, sorrel, chives, zucchini, lovage, thyme, garlic, Pecorino, bread crumbs and 4 tablespoons of the olive oil.
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10
Season with salt and pepper and gently toss.
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11
Make a slit in the side of each zucchini blossom and snap off the pistils in the center.
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12
Spread the chard leaves on a work surface and pat completely dry.
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13
Spoon an equal amount of filling on each leaf.
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14
Press lightly and season with salt and pepper.
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15
Tightly roll up the chard leaves cigar-style.
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16
Stuff the chard rolls into 12 of the zucchini blossoms.
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17
Carefully fit these into the remaining 12 blossoms, overlapping the petals to seal.
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18
Arrange the blossoms, seam side down, in a large skillet in a single layer.
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19
Add 1/2 cup of water and the remaining 2 tablespoons of olive oil and bring to a simmer.
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20
Cover tightly and cook over moderately high heat until just tender when pierced with a knife, about 10 minutes.
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21
Uncover and cook until the liquid is reduced to 3 tablespoons, about 2 minutes longer.
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22
Transfer the zucchini blossoms to a platter and drizzle the pan juices on top.
