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.
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,