STUFFED SWISS CHARD
This is from a great book of authentic Lebanese recipes by Mary Salloum. Would highly recomend the book.
Provided by Joey Jabaley
Categories Vegetable
Time 1h35m
Yield 40 rolls, 10 serving(s)
Number Of Ingredients 11
Steps:
- Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
- Remove the ribs from the leaf.
- Set leaves aside.
- Drain chick peas.
- Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water.
- Mix well.
- Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
- Arrange in saucepan, alternating the direction of each layer.
- Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
- Bring to boil, then cover and simmer for 45-60 minutes .
- All water should have evaporated.
- If not, remove lid and simmer for a further 10 minutes.
- Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
- Serve with yogurt.
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Tia Hairston
[email protected]I love the combination of flavors in this dish. The Swiss chard, the filling, and the sauce all come together perfectly.
Dhale Muhad
[email protected]This recipe is a great way to sneak some extra vegetables into your diet. The Swiss chard is packed with nutrients.
Qudsia Anwar
[email protected]I've never made stuffed Swiss chard before, but this recipe made it easy. The instructions were clear and easy to follow.
Vhalerie Borja
[email protected]This recipe is a great way to use up leftover Swiss chard. I had some leftover from a salad, and I didn't know what to do with it. This recipe was the perfect solution.
Juan Moran
[email protected]I'm not a big fan of Swiss chard, but I thought I'd give this recipe a try. I'm glad I did! The stuffed Swiss chard was actually really good.
Gustavo Corona
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the stuffed Swiss chard.
Daniel Tadesse
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The stuffed Swiss chard was really tasty.
Deziree Rojas
[email protected]I found this recipe to be a bit time-consuming, but it was worth it in the end. The stuffed Swiss chard was delicious!
Josh Rogers
[email protected]This recipe was a bit too bland for my taste. I added some extra spices, and it was much better.
Chrisandra James
[email protected]This dish is so flavorful and satisfying. I'll definitely be making it again soon.
Nafees Qamar
[email protected]I love how versatile this recipe is. You can use any type of filling you like.
Abdullah Kk
[email protected]This recipe is so easy to follow, even for a beginner cook like me.
Abdi Qahwa
[email protected]I made this for a potluck, and it was a huge success. Everyone loved it!
Victoria Estrada
[email protected]This recipe is a great way to use up leftover rice. I added some chopped vegetables to the filling, and it turned out really well.
Alison Dyall
[email protected]This was my first time cooking Swiss chard, and I was pleasantly surprised by how much I enjoyed it. The leaves were tender and flavorful, and the filling was delicious. I'll definitely be making this again.
Dave Akpa
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The Swiss chard is so versatile, and the filling options are endless. I've tried it with everything from ground beef to lentils to quinoa, and it's always delicious.
Mohsin Ameer
[email protected]This stuffed Swiss chard recipe was a hit with my family! The Swiss chard leaves were tender and flavorful, and the filling was perfectly seasoned. I especially enjoyed the addition of pine nuts and raisins, which added a nice crunch and sweetness to