Normally during this time of year, I am thinking and writing about hot weather cuisine – outdoor cooking, berry picking and the like.
Well this year I will exercise patience (what choice do I have?) and be happy with what is now available for the dinner table.
Chard is looking just gorgeous right now. These veggie stuffed leaves look like red ribbon-wrapped gifts and are delicious served hot or cold.
You might take the filling you use for cabbage leaves and substitute a meat alternative.
But, this dish would be a great candidate for “meatless” Monday.
If serving hot, garnish with lemon and additional olive oil.
If cold, go with yogurt, cucumber and dill sauce.
Stuffed Chard Leaves
16 red Swiss chard leaves
2 cups salted water for blanching
3 tablespoons olive oil, divided
1 small onion, chopped
3 cloves garlic, finely chopped
2/3 cup cooked rice or farro
1/4 cup pine nuts, browned
1/3 cup raisins
8 ounces soft goat cheese
Salt and pepper to taste
Blanch chard leaves, just to soften. Drain in a single layer, they should remain bright green with limp stems. Set aside.
Preheat oven to 400°F.
Lightly oil a baking pan with 1 tablespoon of olive oil.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and garlic and cook, stirring occasionally, until tender. Transfer to a large bowl with cooled rice and toss gently to combine. Add pine nuts, raisins and goat cheese.
Season with salt and pepper.
To assemble, cut off thickest part of stem by cutting a “v” shape about one inch up from bottom of leaf. Turn leaf face side up and overlap bottom cut edges. Spoon a heaping tablespoon of filling near stem. Fold bottom sides in and roll to enclose the filling. Place open edge down in prepared baking pan. Repeat with remaining leaves and filling.
Drizzle remaining 1 tablespoon oil over finished packets. Cover loosely with foil. Bake about 15 minutes, until heated through.
