The weather has turned cooler. The zucchini plants are in the compost and the green beans are dribbling out a few beans every other day.
The acorn and butternut squashes are about ready…. I’ll pick them next week. Or maybe the week after.
That leaves the chard.
I didn’t really like it at the height of summer. During the hot weather the leaves tended to get thick and tough.
But now they are growing properly again – big and thin enough to make chard rolls.
Stuffed Chard Leaves with Creamy Chive Sauce
Total time: 30 minutes
- 12 large chard leaves
- 24 fresh sage leaves
- 4oz (120gr) sausage
- 1 large shallot, minced
- 1 clove garlic, minced
- 1 medium tomato, peeled and chopped
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1 tsp olive oil
- 1 cup chicken stock
- Creamy Chive Sauce:
- 2/3 cup (5oz, 150gr) white wine
- 1/3 cup (30z, 90gr) chicken stock
- 1/3 cup Greek yogurt
- 4 tbs fresh chives, chopped
- 2 tsp cornstarch (corn flour, Maizena) dissolved in 1 tbs chicken stock
- Blanch the chard leaves in boiling water for 20 seconds.
- Remove and refresh in cold water, separating 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.
- Heat olive oil in a medium skillet. Add spices, shallot, garlic, sausage and sauté, breaking up sausage as it browns.
- Add tomato and sauté until tomato softens and liquid has cooked off.
- To assemble:
- Put 2 sage leaves about 1 1/2 inches from the tip of the leaf.
- Place 1 tbs of sausage mixture on the sage leaves.
- 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.
- Heat 1 cup chicken stock in a large skillet.
- Add chard rolls, cover and simmer for 15 minutes.
- Creamy Chive Sauce:
- Heat wine and chicken stock to boiling. Cook for 5 minutes, reducing slightly
- Add cornstarch mixture and stir until thickened.
- Stir in yogurt, chives and keep warm until needed
- To finish:
- Spoon half the sauce onto each of two plates. Top with 6 chard rolls.
How do you handle cleaning?
My mother cleaned the entire house every Friday. She spent all day doing it.
Her house never had a speck of dust in it…. Or a cobweb or a spider. It never had the appearance of needing to be cleaned.
I may have mentioned once or twice how much I hate cleaning.
Because I hate it, I rarely do it…. Which means by the time I actually get out the rags and mop bucket the house desperately needs it.
I tell myself it’s more satisfying then.
Okay, truth is I usually do a decent cleaning job once a month…. or so.
I do a proper ‘spring cleaning’ once a year.
I do the odd bit of dusting, sweeping, hoovering in between, (sometimes) but nothing too serious.
And then something happens that makes me wonder why I bother at all….
I cleaned the little bathroom downstairs…. Got it all shiny and sparkly.
It was a lovely day so we had the doors open. There were flies in the bathroom. I opened the window to let them out.
I went back an hour later to close the window and the entire bathroom was covered in a light dusting of dirt and leaves.
We have a window box full of geraniums on the bathroom window ledge. Apparently the wind came up.
And because the door was open leaves blew into the house.
And because there are leaves the puppies brought even more into the house.
I don’t need to hoover the kitchen floor – I need to rake it.
In the immortal words of the Borg: Resistance is futile.
How do you clean?