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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.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to greekboston@worldwidegreeks.com and we will evaluate your suggestion. Thanks!

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This post was written by Greek Boston