Recipe for Greek Style Stuffed Swiss Chard
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In Greece, it is common to stuff sturdy leaves, such as grape leaves and cabbage, with a savory filling. Although this isn’t done often, Swiss chard is a common choice.
Greek Style Stuffed Swiss Chard Recipe Ingredients:
- 1/2 cup Greek olive oil
- 1 large onion, chopped
- 1 cup uncooked long grain rice
- 3 tablespoons fresh, chopped mint
- 2 cups hot water
- Salt, to taste
- Pepper, to taste
- About 50 sturdy Swiss chard leaves, rinsed
- 2 tablespoons fresh lemon juice
How to Prepare Greek Style Stuffed Swiss Chard:
Add the oil to a frying pan and heat on medium until warm. Add the onions and sauté until soft, which should take about 5 minutes. Stir in rice rice and cook, covered, for 5 minutes. Add all remaining ingredients, except Swiss chard and lemon juice. Simmer for 5 minutes. Remove from the heat and cool.
Fill a medium pot with water and bring it to a boil. Drop the Swiss chard leaves in the boiling water and boil for 3 minutes. Strain and rinse in cold water.
In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold the ends of leaf over the filling and roll it upwards.
Cover the bottom of a shallow saucepan with a few leaves and place the rolled Swiss chard in the bottom in a single layer. Drizzle with half of the lemon juice and the hot water. Place a plate over them to prevent them from opening and simmer them on low heat for about an hour. Allow to cool in the pan.
** This recipe contains olive oil, which isn’t permitted during strict fasting. If you adhere to a strict fast, omit the olive oil and using nonstick cooking spray in a nonstick pan to sauté, instead.
This post was written by GreekBoston.com