I haven’t posted any chard recipes recently.
It’s simple to get in a rut and even simpler to simply write about meals which can be simple to make.
Stuffed Chard Leaves, like Stuffed Grape Leaves (which I’ve by no means performed) usually are not on my listing of easy or simple.
However typically one (which means me) is within the temper to spend time ‘zoning out’ within the kitchen.
These aren’t in any respect tough; only a bit time-consuming.
They’re value it.
For some purpose, all my tomatoes, up to now, have been yellow….
I don’t usually do that – however tutorial images comply with the recipe.
Click on right here to Pin Sausage & Rice Stuffed Chard Leaves
Sausage & Rice Stuffed Chard Leaves
These little bundles usually are not tied. What appears to be like like coloured string is the stems from the Rainbow Chard. Each the rice and sausage are used uncooked.
- Prep Time: 20 minutes
- Prepare dinner Time: half-hour
- Complete Time: 50 minutes
- Yield: 2 servings 1x
- Class: One Dish Dinners
- Technique: Skillet
- 8oz (240gr) sausage
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 3 tbs crumbled feta
- 2 tbs dry-cured Greek olives
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 20 – 25 chard leaves
- 2 cups (16oz, 450ml) hen broth
- 1 crimson onion, chopped
- 2 giant, tomatoes, peeled, roughly chopped
- 1 tbs olive oil
- Stuffing:
- Combine all sausage, rice, cumin, chili powder and oregano, completely.
- Add feta, olives, combine calmly.
- Type into 1″ balls, then every ball right into a fats log.
- Chard:
- Blanch chard leaves for 30 seconds, take away and rinse in cool water.
- Reduce off all stems, minimize out any thick stems, chop and put aside.
- Place logs on leaves and roll into bundles.
- Place in a deep skillet and add 2 cups hen broth.
- Convey to a boil, cowl and simmer for half-hour.
- Sauce:
- Sauté onion and chopped chard stems in oil till onion is tender.
- Add tomatoes and simmer quarter-hour.
- Maintain heat till wanted.
- To serve:
- Unfold tomatoes on platter, prime with Chard Leaves.
Notes
It’s best to blanch the chard leaves, just a few at a time, in a big skillet stuffed with an inch (2cm) or so of boiling water. With tongs, take away them to a plate, then drop them right into a sink of cool water. Repeat as wanted.
Vitamin
- Serving Dimension: 1/2 recipe
- Energy: 869
- Sugar: 15.3 g
- Sodium: 3068.1 mg
- Fats: 51 g
- Saturated Fats: 17.1 g
- Trans Fats: 0 g
- Carbohydrates: 73.7 g
- Fiber: 12.8 g
- Protein: 35.5 g
- Ldl cholesterol: 108.7 mg
Key phrases: chard, stuffed chard leaves, rice, sausage
If you’d like a smaller recipe, for lunch or a primary course, attempt Stuffed Chard Leaves with Chive Sauce.
Now for these ‘tutorial images’:
First – make the stuffing and divide it into as many parts as you’ve leaves – 20 in response to the recipe.
I at all times have just a few spare chard leaves….
Type the filling right into a ‘log’ and place on the tip of the chard leaf.
Roll the tip of the leaf over, roll over as soon as, fold the edges of the leaf in and roll up.
Trim off any straggly bits and add to the tomato sauce.
I mentioned it was simple…. and fussy.
Good meals usually is.
