Sunday, July 12, 2009

Stuffed Swiss Chard

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June 2009 256 One day it’s Lilliputian. Then before you know it, it’s the mammoth plant from the Little Shop of Horrors. This is what happened to the Swiss chard in our garden thanks to a secret ingredient added to the soil. Well, it’s not so secret once you get a whiff of it. Think barnyard –with the animals locked in. It smelled bad -- really bad. The culprit?  Well, my neighbors can blame my husband, who toted home two plastic buckets filled with chicken manure from a local farm. Even covering the excrement with water to dilute it didn’t help get rid of the fowl, er, foul smell very much. But sprinkling that liquid potion over the soil has created the healthiest, largest Swiss chard leaves this side of Eden. See for yourself in the photo above, with a dinner fork perched on a leaf that measures at least 20 inches.

Leaves this huge provide the perfect vehicles for stuffing. Prepare extra and freeze for those months when fresh garden greens are a distant memory. I’ve made this in the past with a brown rice and ground beef stuffing (click here), but this time I used  bread crumbs, ground turkey (a little healthier), and a generous helping of parmesan and mozzarella cheese (kind of mitigates the health benefits of the turkey but the gooey and savory factor is worth it).

First you’ve got to prepare the leaves. Remove the large center rib where it’s the thickest – maybe the first third or the first half of the leaf. Don’t throw it away – you can cook it as a separate vegetable. Then gently lower the leaves into boiling water and cook them for only a couple of minutes. The idea is to soften the leaves so you can roll them up. Admittedly it’s a messy job since it’s difficult to keep the leaves intact, but even if you rip them a little, it won’t matter. After I drain off the hot water, I have a bowl of cold water ready and waiting and slip the leaves into the bowl. It makes it a little easier to separate if the leaves aren’t all stuck together.

Then take each leaf, lay it over a paper towel and pat dry a little bit. It doesn’t matter if it’s a little bit wet, just not sopping wet.

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Then put the stuffing on one end and start to roll it up, tucking in the edges as you roll.

June 2009 454 When you’re done, they’ll look like the ones in the photo below. At this point, you can freeze them, or bake them in the oven. I bake them one of two ways.  The first is to put them in a greased casserole and give them a topping of herbed breadcrumbs mixed with parmesan cheese, then bake uncovered for about 30-45 minutes at 375 degrees. This will give you a crispy, savory coating.

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The second (and the way I prepared them this time) is to top with some tomato sauce and a little more mozzarella cheese. Bake in a 375 degree oven (covered this time) for about 30-45 minutes.

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One bite of this may convince you that the chicken manure smell wasn’t so bad after all.

Here’s the recipe I used for the stuffing, which filled about 10 large Swiss chard leaves, or enough for about 4 or 5 people, depending on appetites. It could even stretch farther, if you use less stuffing in each leaf.

Stuffed Swiss Chard

2 T. olive oil

1/2 cup minced onion

2 cloves minced garlic

1/4 cup green or red bell pepper, minced

1 1/2 pounds ground turkey

2 eggs

1/4 cup chopped parsley

1 cup bread crumbs

3/4 cup grated parmesan cheese

1 cup grated mozzarella cheese

salt, pepper to taste

tomato sauce to cover

another 1/4 cup  grated mozzarella for the top

Saute the onion, garlic and green pepper in the olive oil until translucent. Add the turkey and cook through. Beat the eggs slightly in a bowl, then add the sauteed mixture from the pan, plus the parsley, bread crumbs, parmesan cheese, mozzarella, salt and pepper. Mix it all together with your hands or a wooden spoon until it clumps together. Place a handful on each Swiss chard leaf that has been parboiled and drained. Roll it up and place in a casserole. Ladle over a little tomato sauce, a sprinkling of mozzarella and cover loosely with aluminum foil, making a kind of tent so the foil doesn’t stick to the cheese or to the tomato sauce. Bake for 30-45 minutes at 375 degrees.


Anncoo said...

I think this is yummy, hope I can try some.

Susan said...

I cant believe it- what a great idea- I was just talking about stuffed cabbage yesterday- but I have to say I much prefer the Swiss Chard. I have to try this for sure- yours came beautiful!

lisaiscooking said...

Your chard looks amazing! I wish my garden produced leaves like that. I love the idea of stuffing them too, and this combination sounds fantastic.

Kevin said...

What a great idea! You could fit a lot in a swiss chard leaf. They look sop tasty!


Looks really good. I can't wait to try it.

SavoringTime in the Kitchen said...

I love Swiss Chard and now I'm sorry I didn't grow any this year. I will have to buy some just to make this!

lisetta said...

That is the most beautiful swiss chard I've ever seen! Complimenti! The dish looks tasty too. Thanks for sharing.

♥peachkins♥ said...

WOW! Right from your own garden! What a treat!

I'm sure it tastes delish just from reading the recipe.

Miranda said...

WOW...This looks fantastic.
I also wanted to say that your website is really incredible.

Is your daughter Miranda?
I am sharing her name. Spelled the same also.

Marta said...

hahahaha lilliputian to mammoth, that's exaclty what happened to my zucchini plant as well!
What a great use for your overwhlming stash of chard!

Debbie said...

Boy does that look!

The Food Hunter said...

What a great idea. It looks amazing.

Elra said...

Oh, how delicious is this dish Linda. I love the idea of using swiss chard.

Proud Italian Cook said...

I remember your other post on this and thought what a great idea! I'm waiting for my chard to get a little bigger and I will give this a try. I know I'm gonna love it!

Pat @ Mille Fiori Favoriti said...

I love the taste of swiss chard and tomatoes --they seem made for each other! This is a nice twist on stuffed cabbage.

Lori Lynn said...

Wow, you need a lot of kitchen counter space for these!
Look great, OY, I am not so excited about chicken manure though...How cool for you to have such a successful crop!

Peter M said...

Us Greeks have been known to also made Dolmades with swiss chard. These are equally delish.

Have a wonderful time with your high school gal pals.

Anonymous said...

I found this recipe last night. The stuffed chard came out sooo good! Great recipe!

Anonymous said...

These were AMAZING! Thank you for sharing the recipe!