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
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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….
Nutrition
- 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,
