Thursday, June 30

California Stuffed Swiss Chard


We hope you've been enjoying the One Seed Chicago winner in the your garden thus far. As promised, we'll be sharing recipes with you to help you go from seed to table with your harvest of Swiss Chard this year. The following recipe for California Stuffed Chard comes to us from Renee Shepherd, the owner of Renee's Garden, an online seed company that specializes in heirloom and gourmet seeds. She describes the recipes as follows:

Bright chard leaves make perfect wrappers for this handsome entrée, which is halfway between stuffed grape leaves and stuffed cabbage but lighter than either dish. One of my all-time favorite recipes.

Meat Filling:
1 ¼ pounds ground veal or turkey
¼ pound lean ground pork
1 large clove garlic, chopped
¼ teaspoon nutmeg
½ teaspoon pepper
1 teaspoon salt
¼ cup parsley
1 teaspoon each chopped fresh (or ½ teaspoon
dried) oregano and thyme
½ teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
1 egg, beaten
¼ cup milk

15 chard leaves, stems removed and reserved
2 tablespoons butter
2 medium onions, chopped
2 cups chicken stock
2 tablespoons lemon juice
1 to 2 tablespoons good, fruity olive oil

Lemon slices
Fresh yogurt or sour cream

Mix the meat filling ingredients together until well combined and set aside.

Immerse the chard leaves, 4 or 5 at a time, in a pot of boiling water for 2 minutes or until limp. Remove with a slotted spoon and drain well. Repeat with all the leaves and drain. Discard the water.

Lay chard leaves out flat. Mound several rounded tablespoons of the reserved meat filling on the center of each leaf. Fold sides of leaf over center, then fold top and bottom down. Roll each leaf into a compact bundle. (Can be made ahead until this point.)

Finely chop reserved chard stems. In a large heavy pot, melt 2 tablespoons butter over medium heat. Sauté the chopped onions and chard stems for 5 minutes or until the onion is soft. Lay chard bundles on top of the sautéed vegetables, add chicken stock and sprinkle with lemon juice. Bring to a boil, then reduce heat to a simmer. Drizzle 1 to 2 tablespoons olive oil over the bundles. Simmer over low heat until filling is done - about 35 minutes. Garnish savory chard bundles with fresh yogurt or sour cream to top the bundles. Serves 6 to 8.

For more great garden-inspired recipes, see Renee's books,
Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

To purchase Renee's Garden Seeds, visit

For more recipes click on the label below. To provide your own original recipe for Swiss Chard to share with your fellow One Seed Chicagoans please email us. You can also share pictures of your harvest with our group on Facebook.

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