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Greek Style Stuffed Chard

These vegetable, rice and nut stuffed chard bundles are as beautiful to look at as they are totally delicious to eat.

Plan on everyone having second helpings.

3 T olive oil
2 cloves garlic, minced
2 medium onions, chopped
1 stalk celery, finely chopped
1 cup uncooked rice
1/2 tsp. teaspoon salt
1/4 teaspoon fresh ground pepper
2 T chopped fresh dill leaf
1/2 cup chopped parsley
1/3 cup toasted chopped almonds, walnuts or pine nuts
1/4 cup fresh lemon juice
1 1/2 cups water
1/4 cup Feta or Parmesan cheese


16 to 18 large chard leaves, with stems removed and reserved
2 carrots sliced into 1/4 in. rounds
1 cup chicken stock
1/4 cup lemon juice
1 cup tomato juice
2 tablespoons good fruity olive oil

Combine 1/2 cup fresh plain yogurt and 1/2 cup low-fat sour cream
2 chopped fresh tomatoes

Heat olive oil in a medium skillet. Add garlic, onions, and celery and saute until softened. Stir in rice and cook slowly over low heat for 5 minutes, stirring frequently.  Add salt, pepper, dill, parsley, nuts, 1/4 cup lemon juice and water, mixing until combined. Cover and simmer for about 10 min. until all the liquid is absorbed. Set this filling aside. When slightly cool, mix in cheese.

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 well. Lay chard leaves out flat. Mound 3 tablespoons of the filling the center of each leaf. Fold sides of leaf over center, them fold top and bottom down. Roll each leaf into a compact bundle.  (Can be made ahead up to this point.)

Finely chop reserved chard stems and arrange them over the bottom of a large skillet. Lay chard bundles on top, seam-side down. Top each with a carrot slice. Combine combine chicken stock with remaining 1/4 cup lemon juice and tomato juice and our over chard. Sprinkle 2 T olive oil over the top. Bring to the boil, then cover and simmer 15 minutes.

Serve with separate bowls of the yogurt/sour cream mixture and chopped tomatoes to pass for topping.

Serves 6 to 8.

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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