Stuffed Chard Leaves, Chive Sauce

Stuffed Chard Leaves

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.


  • 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….


Keywords: chard, stuffed chard leaves,

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