Swiss Chard Rolls

10
Servings
25m
Prep Time
30-45m
Cook Time
55m
Ready In


"As I was looking at the Swiss Chard growing in the garden and saw the lovely large leaves, I was thinking of how to use them. I thought that I could come up with a filling and use them like cabbage rolls. I used quinoa and black beans but you can switch up the grain & bean to your liking. Same with the spices. I am going to try it next time with madras curry or garam masala in place of the cumin."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (204.4 g)
  • Calories 149.2
  • Total Fat - 1.5 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 350.2 mg
  • Total Carbohydrate - 28 g
  • Dietary Fiber - 6.4 g
  • Sugars - 5.1 g
  • Protein - 7.9 g
  • Calcium - 71.7 mg
  • Iron - 3.2 mg
  • Vitamin C - 21.9 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in large skillet and add chopped onion and chard stems; sauté for a few minutes, stirring occasionally.

Step 2

Add the garlic, pepper flakes, quinoa, beans, spices and salt & pepper; stir well.

Step 3

Cover and heat through.

Step 4

Taste for seasoning and remove from heat.

Step 5

Preheat oven to 350F.

Step 6

To make rolling easier, place chard leaves in plastic bag and microwave for a few seconds; or cut down a few inches on each side of the stem and remove.

Step 7

Place a chard leaf on a cutting board and put about 1/3 - 1/2 cup of filling on the bottom part of the leaf (estimate the amount you think the leaf can hold).

Step 8

Holding the leaf together, carefully roll the leaf around the filling (like cabbage rolls).

Step 9

Place in casserole dish.

Step 10

Repeat this with rest of the leaves until you have used up all the filling.

Step 11

Combine the two sauces together or use a sauce of your choice, and spoon over the rolls.

Step 12

Cover and bake for 15 minutes, reduce heat to 300F and bake for another 15 minutes or until they are bubbling around the edges and heated throughout.

Tips & Variations


No special items needed.

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