California Stuffed Chard


Meat Filling:
1 ¼ pounds ground veal or turkey
¼ pound lean ground pork
1 large clove garlic, chopped
¼ teaspoon nutmeg
½ teaspoon pepper
1 teaspoon salt
¼ cup parsley
1 teaspoon each chopped fresh oregano and thyme or ½ teaspoon each dried
½ teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
1 egg, beaten
¼ cup milk

15 chard leaves, stems removed and reserved
2 tablespoons butter
2 medium onions, chopped
2 cups chicken stock
2 tablespoons lemon juice

1 to 2 tablespoons good, fruity olive oil
Lemon slices
Fresh yogurt or sour cream

1. Mix the meat filling ingredients together until well combined and set aside.

2. Immerse the chard leaves, 4 or 5 at a time, in a pot of boiling water for 2 minutes or until limp. Remove with a slotted spoon and drain well. Repeat with all the leaves and drain. Discard the water.

3. Lay chard leaves out flat. Mound several rounded tablespoons of the reserved meat filling on the center of each leaf. Fold sides of leaf over center, then fold top and bottom down. Roll each leaf into a compact bundle. (Can be made ahead until this point.)

4. Finely chop reserved chard stems. In a large heavy pot, melt 2 tablespoons butter over medium heat. Sauté the chopped onions and chard stems for 5 minutes or until the onion is soft. Lay chard bundles on top of the sautéed vegetables, add chicken stock and sprinkle with lemon juice. Bring to a boil, then reduce heat to a simmer. Drizzle 1 to 2 tablespoons olive oil over the bundles. Simmer over low heat until filling is done - about 35 minutes. Garnish savory chard bundles with fresh yogurt or sour cream to top the bundles. Serves 6 to 8.

Recipe from More Recipes from a Kitchen Garden

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