Stuffed Swiss Chard Leaves

by jennifer on March 14, 2011

  • 2 bunches Swiss chard
  • 2 ½ cups cooked brown rice
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 cup feta cheese
  • 1 egg, beaten
  • ½ cup chopped fresh parsley
  • 1 tsp chopped rosemary
  • Salt to taste
  • 2 Tbls olive oil
  1. Preheat oven to 350
  2. Remove stems from Chard leaves and allow the leaves to wilt by leaving them out for an hour or so.
  3. Saute the onions and garlic until translucent, add herbs and remove from heat.
  4. In a medium bowl mix together all of the ingredients except the chard.
  5. Lay the chard with the underside up and spoon 2 Tbls of the mixture 1/3 of the way up each leaf. Fold over the sides of the leaf and roll into a square packet. Repeat for all the leaves.
  6. Place seam side down on a greased casserole dish and brush lightly with oil.
  7. Bake for about 30 minutes. Cover with foil of they get too brown.
  8. You can bake the extra filling.
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