Swiss Chard Rolls
When your garden produces an abundance of Swiss chard or you find beautiful rainbow chard at the farmer’s market, make Swiss Chard Rolls. Akin to cabbage rolls, Swiss Chard Rolls are a delicious way to utilize your summer garden bounty or farmer’s market produce.
One: Bring ½ cup raw quinoa, 1 cup water, 1 teaspoon olive oil to boil in a small sauce pan. Reduce heat to low and simmer, covered for 20-25 minutes until cooked. Set aside.
Two: Core and coarsely chop 4 large paste tomatoes. Mince one garlic clove. Heat 1
tablespoon olive oil in a medium saucepan. Once hot, add garlic and sauté for 1-2 minutes, add chopped paste tomatoes. Bring to a boil over medium heat, and then reduce heat to low. Add 1/3 cup red wine. Add 1 cup of finely chopped fresh herbs: basil, chives, oregano, marjoram, thyme, parsley, or sage. Use a mixture of whatever herbs your garden provides or that you can find at the farmer’s market. (Sage and dill should be used sparingly or they will overpower the sauce). Stir and let sauce simmer, covered, while you prepare the Swiss chard filling.
Three: Wash 6 large Swiss chard leaves, leaving some water drops on the leafy part. Cut the leaves in half to remove the stems through the main leaf – you will end up with 12 half leaves for rolling. Set the stem pieces aside to use in the filling (step four). Place the leaf halves on a plate or in a large bowl, cover with wax paper and microwave on high for 45 to 65 seconds. You want the leaves to be softened and pliable but not cooked all the way through. Set aside.
Four: Dice (1/2 inch pieces) the Swiss chard stems, 4 medium peeled carrots, 1 or 2 paste tomatoes, 1 medium onion (if using a fresh garden onion, use as much of the green top as you like). Seed and dice 1 small or ½ medium zucchini, keep the zucchini separate from other diced vegetables. Finely mince 1 large garlic clove. In a large sauté pan or a wok, heat 1 tablespoon olive oil. Once hot, add the diced chard stems, carrots, tomato, onion, and minced garlic. Cook for 5-10 minutes, until onion is translucent.
When the onions are translucent, add the diced zucchini and the cooked quinoa to the vegetable mixture. Sauté for 5 minutes. Turn off heat and let mixture cool for 5-10 minutes so it’s easier to handle. Turn off the heat to the tomato sauce (step 2) at this time.
Five: Preheat oven to 350 degrees. Oil a 7×11 baking dish (or any 2 quart baking dish approximating that size). Place one Swiss chard leaf half on the counter or a large plate; heap 2-3 tablespoons of the quinoa vegetable mixture at one end of the leaf half. Roll the leaf half up much like you’d role a tortilla for a burrito. Place in the baking dish. Repeat with the other 11 leaf halves.
3 rolls per serving for entrees, 1 roll per serving for appetizers.
Swiss chard rolls are gluten free, salt free, vegetarian, and vegan.
Note: Leftover quinoa-vegetable mixture makes a great breakfast re-heated and topped with a fried egg!