Did I mention that the chard is exploding?
I was paying such close attention to the lettuces and spinach that I ignored the chard.
When I looked the chard leaves were rather large…..
I prefer smaller chard leaves and stems – for everything but stuffing.
Last summer I stuffed chard leaves with mushrooms to serve as one of the vegetables at a dinner party.
I decided to stuff these with cheese for a first course.
Stuffed Chard Leaves
Preparation and cooking time: 30 minutes
- 12 large chard leaves
- 24 fresh marjoram leaves
- 3oz (90gr) Munster or other strong cheese, cut into 1" squares, 1/4" thick
- 4 tsp tapenade or finely chopped olives
- olive oil
- Tomato Sauce:
- 8oz (240gr) tomato sauce
- 2 tbs fresh oregano leaves, chopped
- 2 tsp balsamic vinegar
- 1/2 tsp chili powder
- 1/2 tsp paprika
- Blanch the chard leaves in boiling water for 20 seconds.
- Remove and refresh in cold water, seperating the leaves from each other.
- Cut the stem out by slicing on either side of the stem, about half way up the chard leaf. Discard or reserve for another use.
- Put 2 marjoram leaves about 1 1/2 inches from the tip of the leaf.
- Place a square of cheese on the marjoram and top with 1/3 tsp tapenade.
- Roll the end of the leaf over, then roll the whole bundle over once.
- Tuck the sides of the leaf in, folding as necessary and continue rolling to make a neat bundle.
- Repeat with remaining leaves.
- Place bundles on a baking sheet and brush with olive oil
- Bake, 400F (200C) for 3 – 4 minutes, removing if you see signs of cheese oozing…
- Remove from tray and arrange on plates.
- Top with tomato sauce and serve.
- Tomato Sauce:
- Combine all ingredients in a saucepan and gently heat.
Mon mari has spent the last week on his knees.
All of the studs are in place for the floor – although he still needs to do a few (dozen) shims.
He's had to build up the hearth in front of the fireplace. He leveled the old hearth by pouring concrete over the lot.
Fortunately, we had enough bricks left from the other two hearths to fill in this one – even had one brick leftover….
The bathroom floor is almost finished – I'm quite pleased with the way all the new tiles came together.
There you have it – mon mari is putting in a request for new knee pads.
9 thoughts on “Stuffed Chard Leaves, the update”
New knee pads or more Swiss Chard rolls….hmmmmm.
Your remodeling is coming along well. Where is the fund for knee pads to send money? He needs it! Swiss chard—I love it and never thought of stuffing it. My dad grew it in his gardens for years and I love it, cooked it steamed, now I’m hoping to find it in the farmers markets to try this… Hope your furry babes are doing well!
The poor guy will need to have both knees replaced after all that! Or maybe Swiss chard is the builder of new cartilage, as well as being delish.
Both: new knee pads and more stuffed chard leaves! Absolutely.
I love the new tiling !
I go to your “the update” posts the minute they hit my reader. I love the updates, stuffed chard leaves notwithstanding. Saving that one!
Val, it’s a tough call…. I vote for the chard rolls
Pam, I never had it growing up and have never steamed it… I usually stir-fry it. I got the idea for stuffing the leaves from stuffed grape leaves.
Zoomie, he’s tough…. so far. And the knee pads are really cushy. Plus he had practice as an alter boy LOL
Tanna, I’ll let him know
manningroad, it came together well – thanks. I need to find one more bit now…
Christine, thanks… glad to know you enjoy them ;-))
I’ve always wanted to try stuff greens like this, looks fantastic! Good luck with the reno’s 🙂
Abby, chard leaves are great for stuffing – they need careful handling because they’re thin – but that makes for nice packages… And thanks.
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