Chard Rolls

FOODISM360

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This is a delicious and nutrient dense recipe that I love to take on hikes and picnics. It is highly portable and mess free since the wrapper is edible. Feel free to experiment with the fillings. Use raisins or dried cherries instead of figs and walnuts or pecans instead of pine nuts.

Ingredients:

• 2 large bunches chard
• 2 Tbsp olive oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1/3 c dried figs, minced
  
• 1/3 c pine nuts, toasted
  
• 1 c cooked rice 
• 2 tsp salt
• 1/2 tsp freshly ground pepper
  
• 4 oz feta, crumbled (optional)

Directions:

1. Fill 3/4 of a large pot with water. Heat until it simmers. Dunk each chard leaf into the water for about 2-3 seconds. Remove and put into an ice bath to shock.
   
2. Carefully remove the stems from the chard and dice. Dry leaves with a paper towel and set aside.
3. In a large saute pan heat olive oil on medium heat. Add onions and a pinch of salt and saute for 5-7 minutes until they begin to brown slightly. Reduce heat to medium low and add chard stems and cover. Saute until soft, about 7 minutes. Add garlic and saute for 1-2 minutes, until fragrant. 
4. Add figs, pine nuts, rice, salt, and pepper. Gently mix. If using feta fold in crumbles now. Remove from heat.
5. Lay out one chard leaf on a flat surface, vein side facing up. Arrange leaf so there isn't a gap where the stem used to be by placing the ends over each other. Place a dollop of filling towards the bottom of the leaf and roll up like a burrito. Repeat with remaining leaves. 
   
   

Serves: 6-8

Note:

• If not using feta then you will need to increase the salt. Add more 1/4 tsp at a time until the mixture sings.