Stuffed Swiss Chard

April 19, 2015
0 Ratings
  • Serves 4
Author Notes

Cooking for 2 means I generally have some sort of leftovers lingering in the fridge; grains of some sort need to be jazzed up for another meal, quinoa, rice, barley, etc. AND to me, Spring means finding creative ways to eat all of those dark, leafy greens. It was a marriage made in kitchen heaven. (I used about a cup and a 1/2 of cooked rice I had in the fridge, it was cooked with tomatoes, wine, scallions, peas, various spices, and chicken stock, but of course use any grains + mix you want or have knocking about) This recipe is less about exact amounts or flavors, and more about recycling what's left in your fridge and coming up with whatever flavor profile you'd like. —olive

What You'll Need
  • 9-10 Swiss Chard Leaves, or the amount that will snuggly fit into your casserole
  • 1-2 cups Stuffing, spiced up cooked rice, quinoa, barley, etc
  • 1/4 cup or so of Tomato Sauce, for drizzling
  • 1/4 cup or so of Chicken Stock, for drizzling
  • a bit bit of good cheese to grate over
  • extra virgin olive oil for drizzling
  1. Trim excess stems from 9-10 Swiss chard leaves and bring a pot of water to a boil. Add a good pinch of salt. Place each leaf in the water one at a time and cook for roughly half a minute, you want it bright green and wilted slightly, just enough to roll your filling in without tearing the leaf.
  2. Place leaves on a board and stuff with your spiced rice (or other grain) mixture. Suggested additions; tomatoes, scallion, peas, herbs, cheeses, olives, nuts, parsley, etc) This can be any size you like, I opt for the size of an egg roll, generally. Roll up and tuck into a buttered casserole. When complete top with a bit of tomato sauce and then a bit of chicken stock, moistening but not drowning the rolls. Season with a bit of salt and freshly ground black pepper. Cover with foil and bake at 400 for roughly a half hour. Remove cover and grate good cheese over and broil or heat again until cheese is melted. Drizzle with olive oil, and if you like, another sprinkle of salt and pepper.

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