Swiss Chard Roulade

1. 1

   Preheat oven to 400. Line a 9x12 inch pan with parchment paper and brush with olive oil. Toss the potatoes with garlic, salt and pepper and arrange them carefully and evenly in the pan, overlapping the pieces. Brush with olive oil. Cover with another piece of parchment paper and bake for 30 minutes. Remove the paper (save it for later) and bake for an additional 5-10 minutes, or until potatoes are tender and golden. Cool.

2. 2

   Meanwhile, chop the chard stems and boil in salted water for 5 minutes. Add the leaves to the pot and cook for an additional 7 minutes, or until tender. Drain VERY well and mix with the cheese.

3. 3

   Put the saved piece of parchment paper over the potatoes and gently flip so that the potatoes are upside down on the new piece. Spread the chard and cheese mixture evenly over the potatoes. Roll hot-dog style, using the paper under the potatoes to help roll.

4. 4

   Place roulade back into the pan, and bake for 15 minutes, or until heated through, crisp and golden. Cut and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.