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  • Stuffed Chard Leaves with Cannellini Beans in Tomato Sauce

    Ingredients

    Chard rolls

    Yield: 4 portions

    • Ingredients
      Amount
    • Swiss chard, large leaves
      8 each
    • Olive oil
      1/2 cup
    • Onion, minced
      1 cup
    • Salt
      as needed
    • Cumin, ground
      3 Tbsp.
    • Oregano, minced
      1 tsp.
    • Cannellini Beans, cooked
      2 cups
    • Lemon juice
      1 Tbsp.
    • Ground black pepper
      as needed

    Spicy tomato sauce

    • Ingredients
      Amount
    • Onion, minced
      ½ cup
    • Garlic, minced
      1 Tbsp.
    • Cinnamon
      1 tsp.
    • Smoked paprika, sweet
      1 tsp.
    • Tomatoes, canned
      2 cups
    • Salt
      as needed
    • Ground black pepper
      as needed
    • Red pepper flakes
      1 tsp.

    Garnish (if desired)

    • Ingredients
      Amount
    • Green onions, chopped
      as needed
    • Feta cheese, crumbled
      ½ cup

    Method

    1. Pre-heat the oven to 350°F.
    2. Strip the leaves of chard from the stems, carefully keeping them as intact as possible. Dip in cold water to rinse them.
    3. Chop the stems into ½ inch pieces, wash well and set aside.
    4. Bring a pot of water to a boil and blanch the leaves for 10 seconds until softened. Remove, shock in an ice bath, and dry.
    5. Heat a skillet with ½ of the olive oil and add the onion, chard stems and salt, and cook until softened, about 3 to 4 minutes.
    6. Add the cumin, oregano and beans, and cook for 1 minute until fragrant. Add the lemon juice, and season with salt and pepper to taste.
    7. Mash the bean mixture slightly with a spoon, and allow to cool.
    8. Heat another skillet with the remaining olive oil and add the onion and garlic and cook until softened, about 3 to 4 minutes.
    9. Add the cinnamon and paprika and tomatoes. Bring to a simmer, and cook gently for 20 minutes until thickened. Season with salt, pepper and red chili flakes.
    10. Evenly spread the sauce into the bottom a heat proof pan or casserole dish.
    11. Place leaves of chard smooth side down on a work surface and place 1/3 to ½ cup of the mixture in each leaf. Roll up, folding the sides to form a 2-inch by 4-inch log. Repeat with remaining leaves.
    12. Place each chard roll in the pan on top of the tomato sauce.
    13. Cover with a lid or foil and bake for 15 to 20 minutes until heated through.
    14. Plate two chard rolls per portion with tomato sauce, and top with feta cheese and green onions.