We’re big fans of Swiss chard. So we can’t wait to try Karen’s creative recipe! It looks pretty amazing, doesn’t it?
- 1 bunch Swiss chard
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 large cloves garlic, minced
- 1 cup cooked brown rice
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh basil, finely chopped
- 2 tomatoes, chopped
- 1 cup tomato sauce
- 1/4 cup Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Bring a large pot of water to a boil, and blanch (i.e., briefly boil) the chard for 20-30 seconds. Set aside 1/2 cup of the blanching water for the baking dish.
- Immediately transfer the chard to a bowl of cold water and drain.
- Cut the chard stalks from the leaves, and dice them to about 1/4 of an inch pieces.
- Heat 1 tbsp of the oil in a large, heavy skillet over medium-low heat.
- Add the onion to the skillet and cook, stirring until very soft (about 8 minutes).
- Add the chard stems and a generous pinch of salt, and cook until the stems are tender (about 5 minutes).
- Add the tomato and cook another 2 minutes.
- Add the garlic, and cook, stirring, until fragrant (30 seconds to a minute).
- Remove the skillet from the heat.
- Preheat the oven to 375˚F, and lightly oil a baking dish large enough to accommodate the chard rolls.
- In a large bowl, mix together the rice, cooked ingredients, and fresh herbs to create the filling.
- Adjust seasoning to taste.
- Place about 2 tbsp of the filling on each chard leaf, and tuck the sides over the filling before rolling up each leaf.
- Place the rolls in the baking dish, and pour tomato sauce, followed by Parmesan cheese, over them.
- Cover with foil and bake 20 minutes, or until the chard rolls are hot and the leaves are tender.
- Uncover and bake an additional 5 minutes, and enjoy!
Recipe by Karen Hartman