Swiss Chard, stuffed
Recently on Facebook I posted a picture of some Swiss Chard that I’m growing. I just happened to look outside and saw a beam of sunlight hitting it just right. The bright colors of the stems were enhanced by the late afternoon sun. It was so pretty.
It had been growing steadily and eventually I’d have to harvest it and make something with it. But what?
A friend I had over for dinner several months ago brought me some ground pork she said was amazing and I’ve been looking for the right thing to make with it. Swiss chard + ground pork = a sort of stuffed cabbage kind of thing was a contender. I had grown up with stuffed cabbage. But instead of cabbage, I would use Swiss chard.
Stuffed cabbage recipes are aplenty on the internet but it was harder to find stuffed Swiss chard. I modified a few that I found and landed on this. It did not disappoint!
Stuffed Swiss Chard Leaves
2 bunches Swiss chard
2 small onions
3 garlic cloves
2 carrots
2 tablespoons extra-virgin olive oil
Fine sea salt (some for stuffing, some for the blanching water, some for the sauce, plus more to taste)
3/4 cup short-grain rice (cooked)
3/4 pound ground meat (lamb, beef, turkey or pork)
1/2 teaspoon freshly ground black pepper
1-quart canned tomatoes or a 28-ounce can of whole peeled tomatoes
4 tablespoons butter
Put a large pot of water on to boil.
While it comes to a boil, trim the Swiss chard: cut out the stem, but also cut out any of the larger white "ribs" so the leaf will be very flexible and easy to work with.
Finely chop the stems and set them aside.
Blanch the chard leaves, dipping them into the boiling water until they wilt, about 30 seconds. Drain and rinse with cold water to plunge into a bowl of ice water to cool and set the green color.
Chop 1 of the onions, mince the garlic, and peel and finely chop carrots. In a large saute pan, braising pan, or wide pot, heat the oil.
Add the onion and 1/2 teaspoon of the salt and saute, cooking and stirring frequently until the onion is soft and translucent about 3 minutes.
Add the garlic and stir to combine. Add the carrot(s) and the chard stems to the onion mixture and cook, stirring frequently until the vegetables are tender about 10 minutes total.
Transfer the vegetables to a large mixing bowl.
Add the rice and combine, then add the meat and black pepper and mix to combine. Set aside.
Wipe out the pan.
Add the tomatoes, butter, and 1/2 teaspoon salt.
Peel and halve the other onion and add it to the tomatoes.
Add the chile flakes, if using. Simmer the tomatoes over medium-low heat, reducing the heat if needed to keep the tomatoes simmering very gently until the butter separates out from the tomatoes and the onion is very soft, about 30 minutes.
Taste and add more salt to taste, if you like.
While the sauce simmers, prepare the stuffed chard leaves. Working with 1 leaf at a time, squeeze any excess water from the leaf and lay it on a clean, flat work surface. Put 2 to 3 tablespoons of the stuffing at one end of the leaf. Bring the shorter end of the leaf over the stuffing, fold in the sides to encase the stuffing, and then roll up with the remaining leaf. If you know how to fold a burrito or spring roll, it's the same principle; if you don't, don't worry about it—any way you get the stuffing encased and folded into the leaf will be fine. Wrap it like a package, just roll it up and tuck in the sides. The leaves are flexible.
Remove the onion halves from the tomato sauce and discard them.
Add about 1/2 cup water to the tomato sauce and bring back to a simmer.
Set the stuffed chard leaves in the tomato sauce, cover, and cook until the meat and rice are cooked through and tender, 30 to 40 minutes.
Check on the pot occasionally - if the tomato sauce seems too thick or is starting to stick to the pan, add 1 to 2 tablespoons of water and sort of stir it in between the chard bundles and adjust the heat to maintain a steady but gentle simmer.
Of course, to save time, if you have a jar of really good marinara sauce handy, you could use that instead of making your own. It admittedly won’t be as good, but it’ll do the trick if you’re short on time.
Serve the Swiss chard bundles hot, with the sauce on top or on the side. Sprinkle a little grated or shaved Parmesan cheese on top if you wish.
I really enjoyed it. I thought the Swiss chard was more tender than cabbage and it was easy to make. Plan on 2-3 per person if you have a salad as a starter. Serve alongside any Italian red wine you like.
#stuffedswisschard #kindalikestuffedcabbage
