The theme for Monday posts in August is Summer.
There are just so many summer recipes that accumulate over the season that I always run out of time to get them posted.
We wait patiently for tomatoes, then we have hundreds. The same with the summer squashes and green beans.
We just hope that the heat and lack of rain this summer will let the bounty continue until fall.
Click here to Pin Stuffed Chard Leaves, Chive SaucePrint
Stuffed Chard Leaves, Chive Sauce
We had these as a first course before a ‘salad’ dinner. Double / triple the recipe for a main course or serve as a light lunch.
They are not ‘tied’ – what looks like string is the vein of the chard leaves.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Category: Vegetables
- 10 large chard leaves
- 20 fresh sage leaves
- 3oz (90gr) 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 (8oz, 240ml) chicken broth
- Creamy Chive Sauce:
- 1/2 cup (4oz, 120ml) white wine
- 1/4 cup (2oz, 60ml) chicken broth
- 1/4 cup (2oz, 60gr) Greek yogurt
- 4 tbs fresh chives, chopped
- 2 tsp cornstarch (corn flour, Maizena) dissolved in 1 tbs chicken broth
- Blanch the chard leaves in boiling water for 20 seconds.
- Remove and refresh in cold water, separating the leaves from each other.
- Cut thick part of 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 chard 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 broth in a large skillet.
- Add chard rolls, cover and simmer gently for 15 minutes.
- Creamy Chive Sauce:
- Heat wine and chicken broth 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 5 chard rolls.
You could substitute your favorite herb for the chives – parsley, basil, coriander.
To peel the tomato – blanch in the same water as the chard leaves for 30 seconds. Rinse in cool water and peel. You only need about 4 inches of water….
- Serving Size: 1/2 recipe
- Calories: 350
- Sugar: 7 g
- Sodium: 1108.5 mg
- Fat: 19.4 g
- Saturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 21.4 g
- Fiber: 6.4 g
- Protein: 15.9 g
- Cholesterol: 40.1 mg
Keywords: chard, stuffed chard leaves,