Stuffed Swiss Chard Leaves Recipes

STUFFED SWISS CHARD

Steps:

• Soak the short grain rice in water half an hour before
• Finely chop the parsley, tomatoes, mint and onions. Add to a bowl
• Add the rice, salt, 7 spice, tomato concentrate, olive oil and the juice of 1 lemon to the bowl and stir well
• Wash and separate the swiss chard leaves, then blanche in a pot of boiling water for no more than five minutes. Stack onto a plate to cool
• Prepare your work area with one tray to roll the chard leaves beside the stuffing and cooking pot
• Lay out one swiss chard leaf on the tray and remove the thickest part of the stem. If the leaf is very large you can split it into two longways
• Add 1-2 tablespoons of stuffing near the base of the chard leaf. Bring the leaves in from the side and roll upwards firmly. Adjust the mixture amount depending on the size of the leaf
• Stack the rolled chard leaves neatly in the pot in layers If you have too much liquid in the mixture drain some onto the stacked leaves using a fine sieve
• Leave around 10cm clear at the top of the pot as the chard leaves will expand when cooked
• When you finish stacking the pot, add half a tablespoon each of salt and 7 spice to 1 cup of water to cover
• Press down the chard leaves with a sturdy plate or lid one size smaller than your pot. Pour on the brine and turn the heat on to medium high
• After 15 minutes, reduce the heat to low and remove the plate/lid. Taste the brine that has come to the surface and adjust the salt/lemon levels as necessary. Cook for another 45 minutes on the lowest heat setting.
• Taste one chard roll before you turn the heat off to make sure the rice is cooked properly

STUFFED SWISS CHARD

Steps:

• Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
• Remove the ribs from the leaf.
• Set leaves aside.
• Drain chick peas.
• Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water.
• Mix well.
• Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
• Arrange in saucepan, alternating the direction of each layer.
• Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
• Bring to boil, then cover and simmer for 45-60 minutes .
• All water should have evaporated.
• If not, remove lid and simmer for a further 10 minutes.
• Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
• Serve with yogurt.

CHARD LEAVES STUFFED WITH RICE AND HERBS

Steps:

• Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Next cut out the wide part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf. Set aside the leaves and cut the stems into small dice (about 1/4 inch). Set aside 1/2 cup of the blanching water for the baking dish.
• Heat 1 tablespoon of the oil in a large, heavy skillet over medium-low heat and add the onion. Cook, stirring until very soft, about 8 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat.
• Preheat the oven to 375 degrees. Oil a baking dish that can accommodate all of the chard rolls. In a large bowl mix together the rice, onion mixture, herbs, Aleppo pepper and currants if using. Taste and adjust seasoning.
• Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish. Drizzle the remaining olive oil over the top and place 1/2 cup water in the baking dish. Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender. They should retain their bright green color.