My Swiss chard is having a resurgence after the summer heat–so I came up with this tasty dish using it.
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Ingredients :
make about 12 rolling
About 15 large chard leavesAbout 1 1/2 to 2 tablespoons extra - pure olive oil1 small - to - medium onion plant , chopped1 sweet red sweet pepper plant or Italian sauteing pepper or 1/2 red bell pepper , chopped1 or 2 serrano or jalapeno black pepper , minced mulct , optional4 to 6 cloves Allium sativum , mincedAbout 2 cup make cereal ( I used quinoa and brown rice)About 1 cup cook attic ( I used mordant beans)About 1/2 teaspoonful each : ground cumin seed and coriander seed and paprikaSalt and freshly ground pepperAbout 1 cupful brisk salsa combined with 1 loving cup enchilada sauce or tomato sauce
These are sort of like cabbage axial rotation , except using Swiss chard . One does have to take away the thick base from the leaf , otherwise they wo n’t roll , which impart one with a leafage split down the midpoint except for the tip end . If you just sort of bear them together and twine , the tip end will cover everything up . Use anything you wish to take them - I just happened to have quinoa and brown rice so I combined them - you could use either grain on their own , or judge whole - straw couscous , bulgur , faro , what have you …
This is a rather loose recipe with way for interpretation and creativity . I had dim noggin , but you could expend pinto , cannelloni , or another attic . An average adult usually eats two or three rolls . The curlicue will variegate in size fit in to the leave you harvest . I roll in the hay spicy food , so for the sauce I used equal amounts of homemade salsa mixed with enchilada sauce ; however , you could apply tomato sauce if you prefer .
wash out the farewell and carefully bump off the base . Any leaves or piece that are n’t a good sizing for rolling , cut into shreds and set aside . Chop a generous half of the radical and save the others for making stock or soup .
In a large frypan heat the rock oil over medium heating system ; add the onion and chard stems and sauté for a few minute , stirring occasionally . Add the pepper and stir for another 3 or 4 minutes . Add the garlic , grains , beans , reserve , shredded chard , spices , season with saltiness and pepper , stir well , cover and wake through . taste sensation for seasoning and remove from oestrus .
Preheat the oven to 350º F. Place a chard leaf on a reduce plank and put about 1/3 to 1/2 loving cup of the filling on the bottom part of the leaf ( estimate what you think the folio can hold ) . hold the folio together , carefully roll the leaf around the pick , ending with the baksheesh and position the bun in an oiled baking dish . Repeat this with the rest of the leafage until you have used up the filling .
Combine the two sauces together , or use a sauce of your choice , and smooch it over the rolls . broil for 15 arcminute , reduce heat to 300º F and bake for 10 to 15 minutes more until they are bubble around the edges and stir up throughout .
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Wash and dry the chard and carefully remove the center rib from the leaves. Click on other pix to enlarge and read captions.Photo/Illustration: Susan Belsinger
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