Stuffed Swiss Chard Recipes

Steps:

• Preheat oven to 400 degrees. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside. Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use. Bring a large pot of water to a boil; add a pinch of salt. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds. Lay flat on a baking sheet lined with paper towels to drain.
• Melt butter with oil in a medium skillet over medium heat. Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until translucent, about 3 minutes. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more. Transfer to a medium bowl, and add pine nuts; let stand until cool. Stir in rice, cheeses, and breadcrumbs. Season with salt and pepper.
• Place a blanched leaf facedown on a work surface. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends. If using smaller leaves, overlap 2 leaves so they are about 10 by 5 inches. Spoon 1/3 cup filling about one-third of the way up leaf. Fold bottom of leaf over mixture. Fold in sides. Roll to enclose filling completely, creating a 3-by-2-inch bundle. Repeat with remaining leaves and filling.
• Transfer to a 9-by-13-inch baking dish. Tent with foil. Bake until heated through, about 15 minutes. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.

Steps:

• For the rice: Combine the vegetable broth and ginger slices in a medium saucepan; bring to boil. Add the brown and wild rice and bring to boil. Reduce the heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard the ginger slices. Set the rice aside.
• Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil; set aside.
• Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the golden raisins, tofu and cooked rice mixture. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper.
• Remove from the heat and let cool while preparing the chard leaves.
• Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain.
• Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf halves and rice filling for a total of 12 rolls.
• Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes.

Steps:

• Set the currants in a little warm water for 10 minutes, then drain. Parboil the rice in salted water for 12 minutes, then drain it in a strainer and cool under cold running water.
• Peel the onion and chop it fine; saute it for a minute in a skillet in one tablespoon of the olive oil.
• Wash and dry the chard, making sure not to damage the green leaves. Run a knife along the stalks, separating the green from the white. Cut the stalks into two-inch lengths.
• Put the flour and the tablespoon of coarse salt in three quarts of water. Bring to a boil and add the chard stalks. Cook them 10 to 15 minutes or until just tender, then drain well and chop coarsely with a knife.
• Heat four tablespoons of olive oil in a skillet over medium heat. Add the boiled chard stalks and saute them, stirring often, for five minute. Preheat the oven to 275 degrees.
• Put the sauteed stalks into a bowl and add the currants, pine nuts, parboiled rice, chopped onion and salt and pepper to taste. Form the stuffing into little balls, about a tablespoon of stuffing each, and rap each ball neatly in a Swiss chard leaf.
• Arrange the balls tightly in a baking dish, smooth side up. Sprinkle with the remaining three tablespoons of oil, add about one-fourth-inch water and bake about 35 minutes. Serve hot in the baking dish.

Steps:

• Preheat oven to 350°F. Prepare an ice-water bath. Bring a large pot of water to a boil. Blanch chard until tender and bright green, about 2 minutes. Using a slotted spoon or tongs, transfer chard to the ice bath; let cool, then transfer to paper towels and pat dry. Reserve leaves, being careful not to tear them. Cut off stem, making a V shape about 1 inch up from bottom of leaf. Chop stems into 1/4-inch pieces.
• Meanwhile, place quinoa and 2 1/4 cups broth in a medium saucepan. Bring to a boil, and stir once. Reduce heat; simmer (uncovered) until quinoa is tender and has absorbed all liquid, about 15 minutes. Transfer quinoa to a large bowl; keep in a warm place.
• Heat a large sauté pan over medium-high; add butter and oil. When hot, add shallots and carrots; cook, stirring, until shallots are translucent, about 1 minute. Add mushroom caps, chard stems, and 1/2 teaspoon salt; season with pepper. Sauté until vegetables are tender, stirring occasionally, about 8 minutes.
• Remove 1 1/2 cups mushroom mixture from pan; add to quinoa. Reserve remaining mushroom mixture. Coarsely chop 1 tablespoon marjoram (or add 1/2 teaspoon dried); stir into quinoa.
• Divide chard leaves into six portions. Form one portion into a 6-by-10-inch rectangle, overlapping leaves so there are no gaps. Place 1/2 cup quinoa mixture at a short end, then roll up chard, enclosing sides. Brush lightly with oil; place in an 8-inch baking dish. Repeat, making 5 more rolls. Bake until heated through, 5 to 10 minutes.
• Heat remaining mushroom mixture over medium-high. Add Marsala; cook, stirring, until most of the liquid has been absorbed. Add remaining 2 3/4 cups broth; cook, stirring occasionally, until slightly thickened, about 6 minutes. Stir in remaining 1 tablespoon marjoram (or 1/2 teaspoon dried).
• To serve, slice each chard roll in half; place in the center of a plate. Spoon the mushroom mixture around chard.
• (Per Serving)
• Calories: 258
• Saturated Fat: 2.4g
• Unsaturated Fat: 6.4g
• Cholesterol: 5mg
• Carbohydrates: 32.2g
• Protein: 12.6g
• Sodium: 93mg
• Fiber: 6g

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.

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.

Steps:

• Wash the Swiss chard well, drain it, and in a heavy saucepan steam it in the water clinging to the leaves, covered, over moderate heat for 3 to 5 minutes, or until it is wilted. Drain the chard in a colander, refresh it under cold water, and squeeze it dry in a kitchen towel. In a skillet cook the garlic in 2 tablespoons of the oil over moderate heat, stirring, until it is pale golden and transfer it with a slotted spoon to a bowl. To the skillet add the chard, cook it, stirring, for 1 minute, or until any excess liquid is evaporated, and transfer it to the bowl. Let the chard mixture cool and stir in the Feta.
• Pat the lamb dry, arrange it, boned side up, on a work surface, and season it with salt and pepper. Spread the lamb evenly with the chard mixture, leaving a 1-inch border around the edges, beginning with a short side roll it up jelly-roll fashion, and tie it tightly with kitchen string. (The rolled and tied roast may look ungainly, but it will improve in appearance when cooked.)
• Transfer the lamb to a roasting pan and rub it all over with the remaining 1 tablespoon oil, 1 teaspoon of the rosemary, and salt and pepper to taste. Roast the lamb in the middle of a preheated 325°F. oven for 30 minutes, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hours more (a total of 20 minutes cooking time for each pound of boneless meat), or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a cutting board and let it stand for 20 minutes.
• While the lamb is standing, skim the fat from the pan drippings, and set the roasting pan over moderately high heat. Add the wine, deglaze the pan, scraping up the brown bits, and boil the mixture until it is reduced by half. Strain the mixture through a fine sieve into a saucepan, add the broth, the remaining 1/2 teaspoon rosemary, the water, and any juices that have accumulated on the cutting board, and boil the mixture until it is reduced to about 2 cups. Stir the cornstarch mixture, add it to the wine mixture, whisking, and simmer the sauce for 2 minutes. Season the sauce with salt and pepper and keep it warm.
• Discard the strings from the lamb, arrange the lamb on a heated platter, and surround it with the quinoa timbales and clusters of the carrots. Strain the sauce into a heated sauceboat and serve it with the lamb, sliced.