Stuffed Swiss Chard

Recipe by Joey Jabaley
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 10
YIELD: 40 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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